Heat a large pot with 8 cups of water over high heat. Trim the ends off the asparagus using a sharp knife.

Season the asparagus with 1 1/2 tsp of kosher salt. Once the water is boiling, add the asparagus; boil until tender, 3-4 minutes depending on thickness.

Carefully remove the asparagus with tongs and immediately transfer to a big bowl of ice water for 1 minute to stop the cooking process. Blanching them like this will make them crisp and green. After a minute, transfer to a towel and pat dry. (You can also saute in a hot skillet after this step, but I love eating them just like this. They are so crisp and fresh)

Place the asparagus spears in a large serving dish and pour over the desired amount of Hollandaise Sauce and season with salt and pepper to taste. 

Add 3 egg yolks, lemon juice, salt, hot sauce and cayenne pepper to a mason jar.

Heat ½ cup ghee over low heat until completely melted.

Add a little bit of the melted ghee to the mason jar and use an immersion blender on high speed to start blending together. Slowly (really slowly) pour the rest of the melted ghee in the jar as you are blending. As you blend, the sauce will begin to thicken. 

Note: If you do not have an immersion blender, do all of the steps with a regular blender.