Preheat oven to 400 degrees F. Lay the asparagus in a single layer and drizzle with olive oil.

Roast for 10 minutes or until tender. Meanwhile, melt one-fourth of the butter in a large frying pan, reserving the remaining butter.

Sprinkle the salmon fillet liberally with black pepper. Place the salmon in the hot frying pan and cook it for 8 to 12 minutes, turning halfway through the cooking time.

Melt the remaining butter in the microwave. Blend the egg yolks and lemon juice in a blender.

Slowly add the melted butter, a few drops at a time, and continue blending until the mixture emulsifies and becomes thick.

To serve, position the salmon over the roasted asparagus.

Drizzle the fish with the Hollandaise sauce and serve.