Chop the tough bottom ends off the asparagus, then steam in a covered bowl in the microwave for 3 to 4 minutes.
While the asparagus steams, put egg yolks, lemon juice and salt in a blender, and blend for a few seconds until combined.
Remove part of the lid, and with the blender running, slowly pour in the melted butter. You will see the mixture immediately thicken up into a creamy, light yellow sauce.
Add the jalapeños, cover and blend until combined. Serve immediately, or fill up the sink or a large bowl with a little warm water and set the blender in it until you’re ready to serve.
When you’re ready to serve, pour the sauce over the asparagus.
Try to imagine how you’ve made it this long without ever eating asparagus smothered in hollandaise sauce.