Cup of Yum
1. Preheat oven to 400° F (200° C).
2. Snap the ends of the asparagus stems off and/or use a vegetable peeler to peel off the hard ends of the asparagus.
3. Place the asparagus on a baking sheet (line with parchment paper for easier clean-up, if desired).
4. Finely mince garlic and add to the asparagus. Also add olive oil, salt, and pepper. Thoroughly mix the asparagus stems making sure each stem is well-covered in oil, garlic, salt and pepper. Evenly spread out the asparagus in one layer on the baking sheet.
5. Bake the asparagus for 20 minutes or until it is soft when pierced with a fork. Serve hot.

Immersion Blender Hollandaise Sauce

1. While the asparagus is roasting, melt the butter in a heat-proof steel cup, milk frothing pitcher, or small saucepan on the stove on med-low heat. Alternatively, use the microwave.
2. Add egg yolks to a jar. Then add freshly-squeezed lemon juice, salt, and chili flakes (if using). Using the immersion blender, blend the ingredients in the jar.
3. Slowly pour the melted butter into the jar while blending the ingredients. If it's not possible to pour and blend at the same time, just add the melted butter a little bit at a time and blend together before adding more.
4. Adjust the seasonings to taste (if needed). Blend once again, and you're done.