Melt the butter in a microwave safe dish or in a saucepan over low heat until melted. Try to not let it boil.
Add the egg yolks, lemon juice and cayenne pepper to the blender and blend for 20 to 30 seconds, until the egg yolks turn a light pale yellow. Remove the center of the blender lid and slowly pour in the melted butter, while blending on LOW speed.
Keep sauce in a warm place and use within 1 hour of making. Enjoy!
For the Asparagus:
Preheat oven to 425 degrees F.
Toss the asparagus with the olive oil and seasonings then spread into an even layer on a baking sheet. Bake for 12 to 15 minutes, until crisp tender. Enjoy!
TO REHEAT HOLLANDAISE SAUCE:
Store in fridge for up to 2 days. Reheat in glass bowl at 20% power for 15 second increments, stirring in between. Repeat until heated through.