Preheat the oven to 425 degrees.

Line a baking sheet with foil. Set aside.

Trim the woody ends off of the asparagus and discard – about 2-inches.

Spread the asparagus in a single layer on the prepared baking sheet.

Drizzle with olive oil and sprinkle with salt.

Roll the asparagus to fully coat the vegetables with the oil and salt.

Roast the asparagus until the spears are just becoming tender, but the tips haven’t begun to turn brown – about 7-8 minutes.

Meanwhile, prepare the sauce just before you take the asparagus out of the oven. It will take about 3 minutes.

Place the egg yolks, salt, pepper, and 1 tablespoon of lemon juice in a blender.

Blend once just to combine the ingredients.

Remove the lid from the blender and, while still blending at top speed, drizzle the melted butter in slowly until the sauce is thick and creamy.

Turn off the blender and taste for seasoning. If needed, add the remaining lemon juice and adjust the salt and pepper.

Arrange the asparagus on a serving platter and immediately drizzle the sauce over the asparagus.

Sprinkle the minced chives and flaked sea salt over the sauce.

Serve immediately.