Ingredients

3 egg yolks 
2 Tbsp. fresh lime juice 
1 cup (8-ounces) unsalted butter, melted & warm. 
2 Tbsp. water 
1 Tbsp. pickled jalapenos, minced 
½ tsp. kosher salt
¼ tsp. freshly ground black pepper 

Directions

If using large asparagus, you may peel the bottom half of the spears if you like.  Only the largest have skins that are tough enough to require peeling.  It is fine to simply trim the bottom third of the spears.  Toss the asparagus with the olive oil and season lightly with salt & pepper.  

Fill a small sauce pan half way with water and bring to a simmer.  Place the egg yolks and lime juice in a small stainless steel mixing bowl and whisk vigorously over the simmering water, being careful that the bowl does not make contact with the water.  When the mixture becomes a silky pale yellow color, remove from heat (this should take about 2 minutes.  Add the butter (it should be warm, about 150F, but not so hot that the eggs will scramble) slowly, in a thin stream, whisking constantly.  The sauce will thicken as it emulsifies.  When half the butter has been incorporated, add the water and continue whisking while drizzling in the remaining butter.  I believe this step helps stabilize the emulsion.  Stir in the chilies and season with salt & pepper.  Keep the sauce warm.  If held too hot it may break or become lumpy.  This sauce is easy once you've made it a few times, and it's well worth the effort.  Few sauces are as impressive and satisfying when done properly.  

Add the minced chilies and season with salt & pepper to taste.  Keep the sauce covered with plastic wrap, in a warm place until ready to serve.  It is wise to make this sauce fairly close to serving time, although it can be held for an hour or more under perfect conditions.

 Prepare a barbecue or heat a stovetop grill-pan over medium heat and grill the asparagus until lighty grill-marked and tender. This should take about five or six minutes.  Arrange the asparagus on a platter or individual serving plates and spoon on the warm hollandaise.  

This is one of the classic combinations that works beautifully as a starter course for a special dinner, or as the perfect side dish, especially with a fresh poached or grilled salmon fillet.