Bring a skillet of water to boil on the stove. Add the asparagus and cook until crisp-tender, 4 to 6 minutes. Drain. Reserve the skillet.

Transfer the asparagus to an oven-proof dish and place in the oven to keep warm.

Toast two English muffins in your toaster.

In a small saucepan, melt the butter over medium heat. In a heatproof bowl, add the juice of 1/4 lemon and two egg yolks. Add the melted butter and flour and whisk until smooth. Microwave on high 30 seconds and whisk.

Fill the reserved skillet with water to at least a 1 inch and bring to a boil. Crack the four whole eggs into the skillet and poach for 2 minutes. I find placing the eggs into a small cup first then lightly sliding them into the water works better than just cracking them over the skillet. Use a slotted spoon to remove the eggs from the water when complete.

Place two bunches of asparagus on each plate and divide. Place two English muffin halves on top of the asparagus. On each muffin, place the slices of salmon and one poached egg. Cover with hollandaise sauce and season with fresh cracked black pepper. Serve immediately.