Grilled Salmon and Asparagus with Jalapeno Hollandaise
Makes 6 servings

6 (7-8 ounce each) salmon filets
18 pieces of asparagus
olive oil
1/2 pound unsalted butter, melted hot in the microwave
4 each egg yolks
1/2 each lemon, juiced
1/4 teaspoon salt
1 dash cayenne
2 to 3 drops bottled hot pepper sauce
1/4 to 1/2 each jalapeno, ribs and seeds removed

Place the salmon and asparagus on a large platter and brush lightly with the olive oil. Season them lightly with a little black pepper and lemon.

Prepare your grill to cook at a medium heat. When the grill is ready, put the salmon on skin side down and cook for 5 minutes. Make sure your ingredients for the sauce are ready. Carefully turn the salmon flesh side down and put the asparagus on the grill.

You've got about 5-7 minutes to prepare the sauce and keep the asparagus and salmon from burning. It might be easier to have another person prepare the sauce at this point.

To prepare the sauce:
Put the egg yolks, juice, seasonings and jalapeno into a blender. Cover and blend until egg mixture is frothy. SLOWLY pour HOT melted butter into the egg mixture while the bender is running.

The sauce will thicken as the butter blends with the uncooked egg yolks. Store the sauce in a warm but not too warm place, or the sauce will get lumpy. Best results if made as close to serving as possible.

Place the grilled salmon on warm plates and top each with three pieces of grilled asparagus. Top the salmon with the hollandaise. Garnish with some cilantro if you like and serve immediately.