INGREDIENTS
1
small bunch asparagus (trimmed)
1/2 cup
grape tomatoes (halved)
1 tbsp
olive oil
salt (to taste)
3
large egg yolks
1/4 tsp
salt
1/8 tsp
Cayenne (more or less to taste)
1 tbsp
freshly squeeze lemon juice
1 clove
garlic (roasted*)
1 stick
unsalted butter