Take the end of each asparagus spears between your thumb and forefinger and bend until it breaks.
Transfer the asparagus tips to a baking tray, drizzle olive oil over and season with salt and pepper.
Bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 15 minutes until tender.
Remove from the oven, and sprinkle grated parmesan over. Drizzle some lemon juice over it too for extra fresh taste.
To poach the eggs, bring a pan of salty water to the boil over a medium to high heat, crack the egg in and let it cook for about 2 minutes until the egg white is set. Leave it for longer if you like your egg yolk hard, rather than runny. Repeat with the other egg.
To make the hollandaise sauce, set a pan over a pot of simmering water, add the butter and leave to melt.
Add the egg yolks to the blender together with the lemon juice, salt and pepper.
Blend well until the egg yolks double their volume and become a pale yellow.
Gradually add the butter, and continue to blitz until you get a smooth sauce. It should not take longer than 1-2 minutes.
To assemble, add the asparagus to a plate, top with the poached egg, and drizzle over the hollandaise sauce.