Gather all the ingredients.
Pat dry salmon fillet and sprinkle salt and black pepper on both sides.
Trim asparagus as needed and chop parsley.
Separate eggs whites from egg yolks. Note - we are only using the egg yolks, so use the egg whites as you wish.
Melt butter in a microwave for 30-45 seconds. Butter should be hot but not so hot that you can't touch it.
Add enough water to rise 1/2 inches from the bottom of a stove top pot and bring to a soft boil over medium heat. Once the water reaches a soft boil, place a heat resistant mixing bowl on top of the stove top pot as shown below.
Inside the mixing bowl, add in and beat egg yolks. Next, add in white vinegar, lemon juice, Tabasco and salt. Mix until well combine.
Stream melted butter slowly into the egg yolk while mixing, continue to mix for 45-60 seconds until sauce slightly thickens, remove from heat and set aside. The sauce will continue to thicken as it cools. Note - It is very important to whisk while slowly streaming in the butter to properly emulsify. The final texture should be creamy and slightly runny. If not, look above for tips on how to correct the sauce.
In a Teflon frying pan, add neutral oil on high heat. Once the oil is up to temp (slightly smoking), reduce heat to medium high, add salmon fillet and cook for 2 minutes. Flip the salmon, add in asparagus and cook for 2 more minutes or until meat easily flakes off a fork. Transfer to a serving plate.
Give the Hollandaise sauce a quick mix and pour a generous amount on top of salmon followed by a sprinkle of fresh chopped parsley. Enjoy hot!