I season it simply, with an easy sauce of butter, garlic, and lemon juice. If you'd like a more elaborate sauce, you could top your asparagus with this easy-to-make hollandaise sauce. But I usually don't bother. I reserve hollandaise sauce for eggs benedict. I actually think that when asparagus is young and fresh, it's delicious with no sauce at all - just a sprinkling of coarse kosher salt and black pepper!