Grilled Asparagus with Miso Hollandaise

Instructions

1. Prepare the asparagus
   Preheat your grill or grill pan to medium-high heat. Toss the trimmed asparagus with olive oil, salt, and pepper until evenly coated. Make sure all spears are lightly oiled to prevent sticking.
2. Grill the asparagus
   Place the asparagus spears perpendicular to the grill grates to prevent them from falling through. Grill for 3-4 minutes, then carefully turn and grill for another 2-3 minutes until tender-crisp with nice char marks. The asparagus should still have some bite but not be raw in the center.
3. Prepare the hollandaise base
   While the asparagus is grilling, set up a double boiler by placing a heatproof bowl over a pot of barely simmering water (make sure the bowl doesn't touch the water). Add the egg yolks and lemon juice to the bowl and whisk continuously until the mixture becomes pale and slightly thickened, about 2-3 minutes.
4. Make the miso hollandaise
   Remove the bowl from heat. Whisk the miso paste into the egg mixture until smooth. Very slowly drizzle in the hot melted butter while whisking constantly to create an emulsion. If the sauce gets too thick, add a teaspoon of warm water. Stir in the rice vinegar and cayenne pepper (if using). The sauce should be smooth, creamy, and coat the back of a spoon.
5. Plate and serve
   Arrange the grilled asparagus on a serving platter. Drizzle the miso hollandaise sauce generously over the asparagus or serve it on the side for dipping. Sprinkle with toasted sesame seeds and chopped chives. Serve immediately while the sauce is still warm.