Trim the asparagus so that they are all the same length. Remove any tough outer skin with a vegetable peeler.
Blanch the asparagus in a large pot of boiling water until just tender, 3 to 5 minutes. Drain well and keep warm while preparing the sauce.
To Make The Hollandaise:
Combine all ingredients except the butter in a blender and mix well. With the motor running at high speed, add the hot butter through the top of the blender, one drop at a time, until mixture is smooth and thoroughly blended.
Place the asparagus on a serving platter and top with the hollandaise sauce.