Food Grilled Vegetables with Summer Hollandaise Grilling asparagus and Broccolini over dry heat concentrates their sweetness and adds a delectable smoky flavor. Making the sauce in a blender means there's no fear of it separating. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on December 31, 2014 Print Share Prep Time: 5 mins Grill Time: 5 mins Total Time: 10 mins Servings: 8 Jump to Nutrition Facts Ingredients 3 pounds fresh asparagus spears and/or Broccolini, trimmed 2 tablespoons olive oil ½ teaspoon salt ¼ teaspoon ground black pepper 1 recipe Summer Hollandaise Summer Hollandaise 3 pasteurized egg yolks ½ lemon, juiced ½ teaspoon salt Pinch of mustard powder Pinch of ground white pepper (optional) ½ cup butter, melted 1 teaspoon snipped fresh tarragon leaves Directions Heat a charcoal or as grill to medium. Snap off and discard woody bases from asparagus. Spread asparagus and Broccolini on 2 large baking pans. Drizzle with oil. Sprinkle with salt and pepper. Turn to coat. Place vegetables on grill perpendicular to bars of grill grate. Cook just until tender, 3 to 5 minutes, turning once.Transfer to a platter. Serve with Summer Hollandaise. Summer Hollandaise In a blender container or small food processor, combine egg yolks, lemon juice, salt, mustard powder, and white pepper, if using. Cover; blend or process until smooth. With machine running, drizzle in melted butter until thickened. Add tarragon; blend just until chopped. Transfer to a small saucepan and gently heat over low heat, 2 to 4 minutes, until warm. Serve with Grilled Vegetables Oven Method: If you don't want to grill the vegetables, preheat oven to 400°F. Leave coated vegetables in the pan. Roast, uncovered, for about 15 minutes or until crisp tender, turning once. Serve as above. Vegetables can be grilled ahead, covered, and chilled. Serve at room temperature. Print Nutrition Facts (per serving) 200 Calories 17g Fat 10g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 200 % Daily Value * Total Fat 17g 22% Saturated Fat 8g 40% Cholesterol 100mg 33% Sodium 425mg 18% Total Carbohydrate 10g 4% Total Sugars 3g Protein 5g Vitamin C 83mg 416% Calcium 73mg 6% Iron 3mg 15% Potassium 459mg 10%