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For the roasted asparagus and tomato:
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Preheat oven to 400u00b0F.
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Wash, trim, and dry asparagus. Wash, dry, and halve tomatoes. Place asparagus and tomatoes on a rimmed baking sheet and toss with olive oil and salt. Roast for about 15-20 minutes, stirring halfway through, or until asparagus is tender, but still crisp. You may need more time if your asparagus is thicker. Remove from oven and set aside.
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For the lemon garlic hollandaise:
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Melt butter and set aside for a few minutes to cool down slightly.
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Place yolks, salt, cayenne, lemon juice, and roasted garlic (see note below) in blender. Blend for 30 seconds at medium-high speed or until fully incorporated. Keeping the lid on but removing lid's center insert, turn blender back on (on low speed nd slowly turn it up to medium/full speed) and slowly pour in melted butter. After you've poured all the butter in, blend for another 30 seconds or until a thick sauce has formed. Taste and re-season, if necessary and serve immediately over roasted asparagus and tomatoes. You may have extra sauce!
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Note: For the roasted garlic, I placed 1 clove of garlic in a small oven safe dish and covered the clove completely with oil. I set this next to the baking sheet when I was roasting the asparagus and tomatoes. It took about the same amount of time, but check halfway through cooking time, just in case! The garlic is done when it's lightly browned. Dump out the oil and just add the clove to the hollandaise.
