2 pounds large asparagus, bottoms trimmed
4 tablespoons olive oil
4 egg yolks
1 tablespoon lemon juice
1 stick melted butter
pinch of salt
dash of paprika
Preheat oven to 375 degrees.
Arrange asparagus in one layer on a non-stick cookie sheet. Drizzle or spay asparagus with olive oil and roast for 10 to 12 minutes.
In a medium bowl, whisk the egg yolks and lemon juice together until they thicken. Pour into the top of a double boiler over a saucepan containing simmering water. Whisk rapidly being careful not to let the eggs get too hot. Slowly pour in the melted butter and keep whisking until mixture is doubled in volume. Sprinkle in the pinch of salt. Cover and keep warm.
Place roasted asparagus on a serving platter. Pour warm Hollandaise over asparagus, and sprinkle with paprika. Serve immediately.
