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Preheat the oven to 450°F. Lightly coat a baking sheet with olive oil or cooking spray.
Toss the asparagus with olive oil, salt, and pepper. Lay in a single layer on a baking sheet, and roast until tender, about 10-15 minutes, until tender. The time will depend on the thickness of the asparagus.
Meanwhile, in a small saucepan, whisk together the egg yolks, lemon juice, salt, and cayenne pepper. Add in half of the cubed butter.
Place the saucepan over low heat and stir constantly with a whisk until the butter is melted. While still whisking, gradually add the remaining butter and whisk until it is melted and the sauce is thickened. If it is too thick, you can whisk in a little warm water, a teaspoon at a time.
Place the asparagus on a serving platter and spoon the Hollandaise sauce over the top. Garnish with minced parsley or chives, or cracked pepper, if desired.