Preheat the oven to 375 degrees F.
For the asparagus: Toss the asparagus with the olive oil on a rimmed baking sheet and season with salt and pepper. Roast until slightly tender to the bite, about 10 minutes.
For the hollandaise: Meanwhile, add the egg yolks, lemon juice, salt and cayenne to a small food processor or blender and blend on low. Slowly add the melted butter in a steady stream, blending until thickened. Serve over the roasted asparagus.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Recipe courtesy of Nancy Fuller