Bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until tender. Drain and set aside.

In a bowl, whisk together the egg yolks and lemon juice. Place the bowl over a saucepan of simmering water, whisking constantly. Gradually add the melted butter until the sauce thickens. Season with salt and pepper.

Fill a saucepan with water and add vinegar. Bring to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Poach for 3-4 minutes until the whites are set but yolks are still runny. Use a slotted spoon to remove.

On a plate, place the asparagus, top with poached eggs, and drizzle with hollandaise sauce. Serve immediately.