Roasted Asparagus with Hollandaise Sauce

Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with foil or parchment paper.

Place asparagus on the prepared pan and drizzle olive oil over the spears. Season with salt and pepper. Using clean hands, toss asparagus spears until evenly coated with olive oil and seasonings, then spread asparagus in a single layer on the pan.

Roast in the center of the preheated oven until fork-tender, 10 to 12 minutes; thicker asparagus may require more time.

Meanwhile, whisk egg yolks, lemon juice, and water together in a heavy saucepan or small skillet with a wire whisk until well blended. Season with salt and pepper. Turn heat to medium-low; and whisk continuously, being careful to stir the entire bottom and sides of the pan, until eggs begin to thicken slightly, 2 to 3 minutes.

If eggs start to curdle, remove pan from heat, and continue whisking briskly and continuously until any lumps disappear.

Gradually whisk in hot melted butter, about a tablespoon at a time, whisking briskly after each addition. Adjust salt and pepper, if necessary, and stir in cayenne pepper. When whisking, each stroke of the whisk should reveal the bottom of the pan. If the sauce is too thick, whisk in a drop or two of water or lemon juice.

To serve, plate asparagus and pour Hollandaise sauce on top. Grate hard-boiled egg over Hollandaise, and garnish with snipped chives.