Preheat the oven to 425° and line a large, rimmed baking sheet with parchment paper. Snap off the woody ends of the asparagus and place on baking sheet.

Drizzle with a good amount of olive oil and generously sprinkle salt and pepper and toss until coated.

Roast just until the base of the asparagus is easily pierced through by a fork. Very thin asparagus, will take as little as 9 to 12 minutes, thicker asparagus will need 15 to 20 minutes.

Transfer the roasted asparagus to a serving platter and season with more options if you like.

While asparagus is roasting, make the hollandaise sauce. You can make this hollandaise in any quantity, make sure to match the amount of butter to eggs. The lemon juice can be adjusted to taste – more or less.

Whisk the egg yolks in a large mixing bowl. Add lemon juice and whisk. The larger your bowl, the easier it is to get a good consistency. Once it is well mixed add the hot butter a little at a time while whisking vigorously until all the butter is incorporated and you have a consistency you like. Add a pinch of cayenne and salt to taste. Taste and adjust the flavor by adding salt or lemon juice until you have your desired consistency and flavor. Use right away!
*Consuming raw or undercooked eggs may increase your risk of
foodborne illness