Roasted Asparagus With Red Wine Béarnaise Sauce

  • Yield: 1 Pound
  • Servings: 6
  • Prep Time: 20m
  • Cook Time: 15m
  • Ready In: 35m
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Nutritional Info

This information is per serving.

  • Calories

  • Total Fat

  • Sodium

  • Potassium

  • Total Carbohydrate

  • Protein

  • Vitamin A

  • Calcium

  • Vitamin C

  • Iron


I love to grow asparagus, but cooking it just right can be challenging—overcooked and it’s mushy, undercooked and it’s bitter. Roasting asparagus quickly in a hot oven is one of the best ways I know to bring out the maximum amount of flavor while preserving a really nice texture. Serving the roasted asparagus with a rich Béarnaise sauce makes it feel like a restaurant-quality dish. Use a full-bodied red wine or high-quality vinegar in the Béarnaise for the most beautiful color and best flavor. I love this asparagus best with grilled steak or beef tenderloin.

Béarnaise sauce is moderately current, first created in the nineteenth century. It is frequently connected with Hollandaise sauce, as it utilizes a comparative method of emulsifying fat (margarine) in egg yolks and corrosive. While Hollandaise is made with a lemon squeeze, a Béarnaise is made with a herb-imbued vinegar decrease. The sauce has nothing to do with bears, or the capital of Switzerland (Bern), yet rather is named after Béarn, a previous area in southwest France. Fun truth: d’Artagnan (one of the primary characters in The Three Musketeers) was from Béarn.

Roasted Asparagus With Red Wine Béarnaise Sauce Go-Cuisine.com


  • 1 pound asparagus
  • 2 teaspoons olive oil
  • Kosher salt and freshly ground black pepper
  • ½ cup fruity, full-bodied red wine, such as Malbec, or good-quality red wine vinegar
  • 3 tablespoons sherry vinegar
  • 1 small shallot, minced (about 2 tablespoons)
  • 2 large egg yolks
  • 8 tablespoons (1 stick) salted butter, melted
  • 1 teaspoon finely chopped fresh tarragon
  • 1 teaspoon finely chopped chives


Step 1

Preheat the oven to 400°F.

Step 2

To prepare the roasted asparagus: If the asparagus is fresh and reasonably thin, peel the lower half of each stalk with a vegetable peeler. Or, if it is thicker, snap off the tough ends. Place the stalks in a single layer on a rimmed baking sheet. Drizzle with the oil and roll to coat. Season to taste with salt and pepper. Set aside.

Step 3

To make the red wine béarnaise sauce: In a small saucepan, bring the wine, sherry vinegar, and shallot to a boil and cook until the mixture reduces to 3 tablespoons, about 2 minutes. Set aside to cool to room temperature.

Step 4

Roast the asparagus until barely tender with a few browned spots and lightly frizzled ends, 8 to 12 minutes, depending on the thickness of the stalks.

Step 5

Meanwhile, to finish the sauce, in a small stainless-steel bowl or the top of a double boiler, combine the egg yolks and the cooled wine mixture. Nest the bowl over a pot of simmering water (the bowl should not touch the water) and whisk until the egg yolks thicken to the consistency of softly whipped cream, 3 to 4 minutes.

Step 6

Whisking constantly, add the melted butter in a slow, steady stream. The sauce will thicken and increase in volume. Whisk in the tarragon and chives. Remove the pan from the heat. Leave the bowl over the water to keep the sauce warm while the asparagus roasts. Béarnaise cannot be cooled and reheated.

Step 7

Serve the asparagus warm topped with some of the sauce and pass the rest at the table.

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