Place egg yolks, lemon juice, salt & pepper in a blender and mix until combined.
With the blender on, slowly pour in the hot butter and mix until combined. (It can be left in the blender for up to an hour. If made in advance, add 1 Tablespoon of hot tap water and blend for a few seconds before serving. If it's been refrigerated, place in the microwave for a few seconds).
Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems halfway up the stalk.
Blanch the asparagus in a large pot of boiling salted water for 5-10 minutes (depending on thickness). Cook to al dente.
Drain water, salt asparagus, pour hollandaise over, and serve!
Nutrition Info Per Serving: Calories 208.0 Total Fat 19.7 g Saturated Fat 11.8 g Polyunsaturated Fat 1.0 g Monounsaturated Fat 5.5 g Cholesterol 138.5 mg Sodium 129.0 mg Potassium 330.6 mg Total Carbohydrate 6.0 g Dietary Fiber 2.4 g Sugars 2.3 g Protein 4.1 g