2 lbs asparagus, trimmed
Extra virgin olive oil
1/4 pound butter (1/2 cup)
4 egg yolks
1/2 teaspoon dry mustard
1 tablespoon lemon juice
Dash of Tabasco sauce
Preheat oven to 450 F. Place asparagus in a single layer on a baking sheet and drizzle with olive oil, coating spears evenly. Sprinkle with salt and pepper and roast for 8-10 minutes—depending on thickness of spears - until tender.
While the asparagus is cooking, prepare the hollandaise.
Melt the butter over the stove or in a microwave safe container and set aside to cool slightly.
Place the egg yolks, dry mustard, lemon juice and tabasco in a blender and mix for 30 seconds. Slowly add the hot butter in a steady stream to the blender and blend until thickened, about 30 more seconds.
Serve the asparagus with drizzles of hollandaise while warm.
Can also be served at room temperature.