Preheat oven to 400 degrees F.

Wash, trim, and dry the asparagus.

Wash, dry, and halve the tomatoes.

Place the asparagus and tomatoes onto a rimmed baking sheet and toss with olive oil and salt.

Roast for about 15 - 20 minutes, stirring halfway through, or until the asparagus is tender, but still crisp. You may need more time if your asparagus is thicker. Remove from the oven and set aside.

Melt butter and set aside for a few minutes to cool down slightly.

Place yolks, salt, cayenne, lemon juice, and roasted garlic* in blender. Blend for 30 seconds at medium-high speed or until fully incorporated.

Keeping the lid on, but removing the lid's center insert (where the tamper goes), turn the blender back on (on low and slowly turn it up to medium/full speed) and slowly pour in the melted butter. After you've poured all the butter in, blend for another 30 seconds or until a thick sauce has formed. Taste and re-season, if necessary and serve immediately over the roasted asparagus and tomato. You may have extra sauce!

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