Pan-Roasted Asparagus with Silky Béarnaise Sauce

An overhead view of a white rectangle platter filled with a dish of Asparagus with Béarnaise sauce and a large gold serving fork nearby.

Pan-Roasted Asparagus with Silky Béarnaise Sauce

Course: Side Dish

Cuisine: American / French

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 362kcal

Author: Kris Longwell

This sophisticated side dish features tender-crisp, pan-roasted asparagus topped with a rich and velvety blender Béarnaise sauce. Infused with fresh tarragon and shallots, it’s a foolproof, restaurant-quality recipe that perfectly complements a holiday ham or roast lamb for an elegant Easter feast.

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Equipment

large (12") skillet
Blender for making the Béarnaise

Ingredients

1½ lbs asparagus ends trimmed
1 tablespoon olive oil
1 tablespoon unsalted butter
salt and pepper
1 cup Béarnaise sauce click link for the easy blender recipe
lemon zest for garnish
1 tablespoon tarragon fresh, chopped, for garnish

Instructions

Bring a large pot of heavily salted water to a boil. Add the trimmed asparagus and cook for just 2 minutes until tender-crisp.
1½ lbs asparagus
Immediately remove the spears and plunge them into a bowl of ice water to "shock" them. This locks in the vibrant green color. Once cool, remove and pat them completely dry with a kitchen towel.
Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is bubbling, add the dried asparagus in a single layer.
1 tablespoon olive oil, 1 tablespoon unsalted butter
Sear the asparagus for 2–3 minutes, tossing occasionally, until they develop golden-brown char marks. Season with a pinch of salt and pepper.
salt and pepper
Prepare the Sauce: While the asparagus is searing, follow the instructions for my Foolproof Blender Béarnaise Sauce. It takes only 5 minutes to emulsify in the blender!
1 cup Béarnaise sauce
Arrange the charred asparagus on a warmed platter. Pour a generous ribbon of the silky Béarnaise over the center of the spears. Garnish with lemon zest and fresh tarragon, and serve immediately.
lemon zest, 1 tablespoon tarragon

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Make-Ahead Tip: You can blanch and shock the asparagus up to 24 hours in advance. Keep them stored in the fridge wrapped in a paper towel, then simply do the quick 3-minute pan-sear right before serving.
The "Dry" Secret: For the best char marks, the asparagus must be bone-dry before hitting the hot oil. If they are wet, they will steam instead of sear.
Thick vs. Thin: This recipe specifically calls for thick spears. If you use pencil-thin asparagus, skip the blanching step and go straight to the pan-roast for 3–4 minutes.

Nutrition