1 pound fresh asparagus, about 30-40 spears
2 egg yolks
1/4 cup unsalted butter, cubed
1 tablespoon lemon juice
1/2 teaspoon cayenne powder
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
Preheat the oven to 425 F.
Drizzle the asparagus spears with olive oil to evenly coat them, and arrange the spears in a flat layer on a greased baking sheet.
Place the asparagus in the oven until the spears are cooked through and tender, about 12-15 minutes, depending on thickness. In the meantime, prepare the hollandaise sauce.
In a small bowl, whisk together the egg yolks until they start to become frothy and paler in color.
Add the lemon juice to the egg yolks, and whisk together to combine.
Transfer the yolk mixture to a saucepan or double boiler over medium-low heat.
Continue to whisk the egg yolks over the heat while slowly adding cubes of butter one at a time, whisking until each cube has melted into the sauce. Once you've added all the butter, whisk until you have reached your desired consistency.
Season your hollandaise with salt, pepper and cayenne powder, to taste.
When the asparagus is cooked, remove it from the oven, and transfer to a serving platter. Drizzle hollandaise sauce over the asparagus, garnish with an optional dash more cayenne powder, and serve hot.
Pro-tip: If your hollandaise sauce becomes too thick, add a teaspoon of water at a time to thin it out.