Cook the asparagus in a steamer or a pot with 1 cup of boiling water for 5 minutes or until the asparagus is tender.
Meanwhile, in a medium saucepan, whisk together the yolks, water, and lemon juice for 2-3 minutes.
Cook over medium heat, stirring with a wooden spoon until the mixture starts to bubble (about 5-6 minutes).
Reduce the heat to low and, using a whisk, mix in small pieces of butter gradually until melted and incorporated into the sauce.
Remove the sauce from the heat and add the salt.
Bring 4-5 cups of water to a boil in a large skillet. Over medium heat, when the water begins to boil, add 1 egg that has been cracked and placed on a plate. Do the same with the other 3 eggs and cook for 2-3 minutes, until the whites are cooked but the yolks are still slightly runny.
Transfer the eggs to a paper towel to lightly dry.
Place the asparagus on 4 plates, top with 1 egg, 2-3 tablespoons of hollandaise sauce, and 2 tablespoons of parmesan cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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