• Preheat oven to 400° F (200° C).
• Snap the ends of the asparagus stems off and/or use a vegetable peeler to peel off the hard ends of the asparagus.
• Place the asparagus on a baking sheet (line with parchment paper for easier clean-up, if desired).
• Finely mince garlic and add to the asparagus. Also add olive oil, salt, and pepper. Thoroughly mix the asparagus stems making sure each stem is well-covered in oil, garlic, salt and pepper. Evenly spread out the asparagus in one layer on the baking sheet.
• Bake the asparagus for 20 minutes or until it is soft when pierced with a fork. Serve hot.

Immersion Blender Hollandaise Sauce

• While the asparagus is roasting, melt the butter in a heat-proof steel cup, milk frothing pitcher, or small saucepan on the stove on med-low heat. Alternatively, use the microwave.
• Add egg yolks to a jar. Then add freshly-squeezed lemon juice, salt, and chili flakes (if using). Using the immersion blender, blend the ingredients in the jar.
• Slowly pour the melted butter into the jar while blending the ingredients. If it's not possible to pour and blend at the same time, just add the melted butter a little bit at a time and blend together before adding more.
• Adjust the seasonings to taste (if needed). Blend once again, and you're done.