Oven Roasted Asparagus With Mascarpone Hollandaise

• 2 bunches Asparagus (If a large bunch just use 1)
• 2 tablespoons Olive Oil
• Kosher Salt
• black pepper
• 4 ounces Mascarpone
• 2 egg yolks
• 1 lemon juiced and zested
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon Black pepper

1. Preheat your oven to 400. Line a baking sheet with parchment paper.
2. Wash and prepare your asparagus, breaking off the ends to remove the woody part. Pat dry with paper towel. Lay your asparagus on the baking sheet not overlapping single file. Drizzle with olive oil and add your salt and pepper. Roll to make sure the olive oil, salt and pepper are covering your asparagus. Bake in your preheated oven for 10 minutes or until asparagus is tender but not mushy.
3. To make the Hollandaise, add two egg yolks to your blender, add the lemon juice and give it a whirl. Add the mascarpone, salt pepper and lemon zest and blend until incorporated. It will be thick but should be of pourable consistency. You can adjust the seasoning to your taste.
4. Pour the sauce over the warm asparagus and serve.
5. I make the Mascarpone Hollandaise the day before I am going to be serving it as it sits in the refrigerator it becomes more intensely lemony.

bunches, olive oil, kosher salt, black pepper, mascarpone, egg yolks, lemon, kosher salt, black pepper

Taken from food52.com/recipes/11652-oven-roasted-asparagus-with-mascarpone-hollandaise (may not work)