Roasted Asparagus with Bernaise Sauce

I have to admit to being a new fan of asparagus.  I tried it a couple of  years ago and now I love it and look forward to the local Michigan grown crop.

The Michigan asparagus season begins in late April-early May in southwest Michigan and wraps up in late June up North.  I usually find it here in Grand Rapids around the middle of May.  Michigan ranks #2 in asparagus production in the USA.  California is #1 and Washington State is #3 in production.  Source

While asparagus is great simply roasted in the oven and served as is, I do like it with a Bernaise sauce.  For this post, I am using a shortcut for the Bernaise sauce.  It is made from the Knorr Bernaise Sauce Mix.  It is actually very good.  I have made Ina Gartner’s blender recipe for Bernaise Sauce.  It is also very good and not that difficult to make if you are looking for one from scratch.

Roasted Asparagus with Bernaise Sauce

  • Servings: 4
  • Difficulty: easy
  • Print

Easy Bernaise Sauce

1 (9-oz) packet Knorr Bearnaise Sauce Mix
1 cup Half-and-Half (or milk)
1/4 cup butter

Whisk the sauce mix and 1 cup half-and-half in a small saucepan.  Add 1/4 cup butter and bring to a boil, stirring frequently.  Reduce heat and simmer, stirring frequently until thickened, about 1 minute.  Makes about 1 cup sauce.

Roasted Asparagus

1 pound of fresh asparagus
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Preheat the oven to 375 degrees F.

Wash and dry the asparagus.  Break or cut off the tough ends of the asparagus.  Place the asparagus on a baking sheet and drizzle with olive oil.  Sprinkle on the salt, pepper, and garlic powder.  Toss the asparagus to coat it completely with the olive oil and seasonings.

Spread the asparagus out in a single layer on the baking sheet and roast for 20-25 minutes, or until tender.  Serve with Bernaise sauce.

This time of year, we start seeing beautiful wildflowers alongside the roadways and in wooded areas.  They are actually an invasive plant called dame’s rocket.  They are still beautiful flowers and a welcome sight in late May and early June.  I took these pictures at a nearby park where I see them every year.

 

 

 

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