Start the hollandaise first since it requires gentle attention and can hold warm while you prepare other components. Whisk the 3 egg yolks in a heatproof bowl until they become pale and slightly thickened, about 1 minute. Set the bowl over a pot of simmering water (the bowl should not touch the water), and continue whisking constantly for about 3 minutes until the mixture reaches ribbon stage and is noticeably thicker. This gentle heat cooks the yolks safely while building their structure. Remove from heat and set aside—you'll finish this sauce after the other elements are cooking.

While the egg yolk base cools slightly, heat 1 tsp oil in a skillet over medium-high heat. Add the trimmed asparagus and sauté for 5-10 minutes, stirring occasionally, until tender and lightly caramelized. Season with a pinch of salt and black pepper, then set aside on a warm plate. I like to get a little color on the asparagus—it adds sweetness and depth that plain steamed asparagus lacks. In the same pan or a separate skillet, butter and lightly toast the 4 bread slices until golden and warm.

Return to your egg yolk mixture and begin whisking in the 3/4 cup butter one tablespoon at a time, ensuring each addition is fully incorporated before adding the next. The sauce should emulsify into a smooth, creamy consistency. Once all the butter is incorporated, whisk in 1.5 tsp fresh lemon juice and 3/4 tsp salt, then season with a pinch of cayenne pepper. The acidity of fresh lemon juice is crucial here—it brightens the richness and helps prevent the sauce from breaking. If the sauce seems too thick, whisk in a tiny splash of warm water. Keep the sauce warm but not hot.

Bring a separate pot of water to a gentle simmer. Carefully crack each of the 4 eggs into the simmering water and cook for exactly 3 minutes, until the whites are set but the yolks remain soft and runny. Use a slotted spoon to gently remove each egg, allowing excess water to drain. I find that simmering—not boiling—gives you perfectly tender egg whites without the tough, rubbery edges you get from boiling.

Place each toasted bread slice on a plate and top with a portion of the seared asparagus from Step 2. Carefully nestle one poached egg from Step 4 on top of the asparagus. Pour the warm hollandaise sauce from Step 3 generously over the egg and asparagus, allowing it to cascade onto the toast. Finish with a light sprinkle of salt and black pepper. Serve immediately while everything is still warm.