Shaved Roasted Asparagus on Toast with Hollandaise Sauce

Preheat your oven to 400 (F).
While the oven is preheating, prepare your asparagus. Snap off the heads of all the asparagus stems and set aside.
Lay a single asparagus spear on the cutting board and use a vegetable peeler to create long shavings of asparagus by drawing the peeler from the base to the top of the asparagus stalk. As stated in the cook's notes, no need to snap off the tough ends — they will act as your "handles" as you peel the asparagus. Don't worry if the shavings are unevenly thick — this will give your toast a unique texture. Repeat with remaining stalks, and discard the tough ends.
Toss the asparagus heads and shavings in 1 1/2 tablespoons olive oil, 1 teaspoon lemon juice, salt and pepper.
Roast in the oven for 10 minutes, until some of the thinner shavings have turned crispy and brown. While the asparagus is roasting, make your hollandaise sauce.

In a small, heavy-bottomed saucepan, whisk together 4 egg yolks, and 1/8 teaspoon salt. Cook over very low heat, whisking constantly until the mixture is light, foamy, and slightly thickened (about 3 to 5 minutes). If at any point during the process the yolks begin to curdle, immediately remove from heat and continue to whisk for a minute before returning the pan to its heat source.
Once the egg and salt mixture has thickened, remove from heat and stir in 6 tablespoons salted butter, two tablespoons at a time.
Once the butter is completely incorporated, return mixture to heat sauce and continue to whisk until the mixture is thick and bright yellow. Add 1 teaspoon freshly squeezed lemon juice, whisking it in completely before serving.

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