Roasted Asparagus with Vegan Hollandaise is a fabulous side dish perfect to complement any protein or starch. Fresh, crisp asparagus roasted with garlic and lemon is delicious enough, but drizzling on a buttery, lemony, vegan Hollandaise is the perfect addition to make this side dish a true star.
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Hey Internet, want a fresh vegetable side dish that feels like the star of the show? I've got one for you: Roasted Asparagus with Vegan Hollandaise sauce!
I had made vegan Hollandaise sauce for the Tofu Eggs Benedict and I was wondering what other things I could put this amazing sauce on. Pasta? Potatoes? Rice?
Then I found some asparagus in my vegetable drawer. It was a little sad but I knew what do do with it.
I added some fresh lemon and garlic, roasted it in the oven until the tips were lightly browned, and drenched--I mean drizzled--it with my vegan Hollandaise sauce. The results were completely delicious!
Although this isn't big enough to be the main dish, you could easily make it an integral part of the meal by adding a starch like pasta or potatoes. Or you could serve it alongside some other veggies… perhaps like Vegan Portobello Mushroom Steaks?
But let's get back to this side--which only takes as little as 15 minutes to make a truly delicious vegetable dish.
What Do I Need to Make Roasted Asparagus with Vegan Hollandaise
Let's talk about the asparagus for a second. In my opinion, the most flavorful asparagus are medium thick and bright green.
Too thick and they can take very long to cook and they may not be super flavorful. Thinner asparagus are fine (they may also lack some flavor), but just make sure to reduce cooking time.
I like to use fresh lemon and garlic because I find them to be most flavorful. Feel free to sub bottled lemon juice and garlic powder if needed.
If you're making the Vegan Hollandaise Sauce, you'll need tahini, lemon, salt, black salt, nutritional yeast, and a pinch of turmeric (optional). For substitutions, please see the recipe for the sauce.
You can sprinkle a dash of salt and pepper if you like.
How Do You Trim Asparagus?
You've probably heard that you can snap asparagus with your fingers and it will break off naturally at the point where it would be most enjoyable.
That's not always true. Sometimes it will snap in half, and you'll end up wasting a fair amount of the vegetable.
I recommending trimming between one to two inches from the bottom. It will depend on the individual spear, but I try to do it where the stalk becomes most green (not purple or white) and feels more supple to the touch.
I highly recommend using kitchen shears for this part, as it helps you gauge which part of the stalk to cut. Place the asparagus spear between the blades and squeeze lightly.
If you encounter a lot of resistance, move your scissors slightly closer to the more tender tip. When you start to feel just a slight bit of give at the press of your blade, that's generally a good place to trim.
How Do You Cook Asparagus?
But for imparting a lot of garlic and lemon flavor, I love to oven roast my asparagus.
First wash and trim the asparagus and then lay them side by side in a lined baking tray.
Rub fresh garlic over the asparagus, distributing it as evenly as possible. Then place lemon slices on the top.
If you're using bottled lemon juice, I'd use a basting brush to apply that first. Then, if using garlic powder, sprinkle it all over the asparagus.
Bake for 12-15 minutes at 425 degrees Fahrenheit (218 degrees Celsius). If you have very thick stalks, it may take slightly longer.
You'll know the asparagus is done when the thickest spear is easily punctured by a fork. Remove the tray from the oven, let the asparagus rest for a moment, and then serve.
Drizzle the Vegan Hollandaise sauce just before serving and enjoy!
As always, I hope you love this recipe--I know I do (otherwise I wouldn't post it, duh).
Let me know in the comments below if you make it and tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
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