Separate 2 Egg (2) placing egg yokes in a large measuring bowl.
Add Lemon Juice (2 teaspoon) and Water (2 teaspoon).
Whisk together well. Add a pinch of Salt (to taste) and Ground Black Pepper (to taste).
Place the egg yolk mixture in a double boiler, or a pan or bowl that has been placed over a larger pan of hot water. Turn the burner to medium-high and heat.
Add 3 tablespoons of Butter (3 tablespoon) and stir until butter melts.
Add 3 more tablespoons of Butter (3 tablespoon).
Stir constantly until the mixture begins to thicken. If you cook this on too high of heat, your eggs will begin to curdle or scramble, so be sure to keep the water slightly under a boil, and stir continuously.
Once the sauce thickens, remove the pan of water from the burner. Allow the sauce to remain over the hot water to keep it hot; stirring occasionally, until you are ready to use it.
Clean Asparagus (1 bunch) and snap off woody bottom
Place in a ridged grilling pan that has been sprayed with cooking spray. Drizzle with Olive Oil (to taste).
Grill for 2- 3 minutes, allowing it to crisp and brown slightly.
Cut asparagus in half so that it will fit onto English muffin. Remove from heat and cover until needed.
Grill Canadian Bacon (4 slice). Set aside and keep warm.
Butter English Muffin (2) and place on a cookie sheet.
Broil until slightly brown.
Poach Egg (4) desired doneness.
Place english muffins onto a plate. Layer with Fresh Parsley (to taste), Canadian bacon, asparagus, eggs and Hollandaise sauce.