Roast the asparagus:

Cup of Yum
1. Preheat the oven to 425 degrees.
2. Trim any tough ends from the asparagus and place in a single layer on a baking sheet.
3. Drizzle with olive oil and sprinkle with salt and pepper. Roll or toss the asparagus to evenly distribute the oil over all the spears.
4. Cook for approximately 20 minutes. Exact cooking time will depend on the thickness of the spears. Start checking after about 15 minutes and use your own judgment as to when the spears are done.
5. Remove from the oven and set aside.

Prepare the hollandaise sauce:

1. Place the egg yolks and lemon juice in a medium saucepan and stir with a wire whisk.
2. Add half the butter. Heat over very low heat, whisking constantly until the butter has melted.
3. Add the remaining butter and continue whisking until the butter is melted and the sauce thickens.
4. When the sauce has thickened, stir in the chives and parsley. Keep over very low heat.
5. Toast the bread, remove the crusts and set aside.

Prepare the eggs:

1. In a medium non-stick skillet over medium heat, melt half the butter and half the canola oil. Add three of the eggs and cook until whites are cooked through but yolks are still runny.
2. Repeat with remaining butter, oil, and eggs.

Assembly:

1. For each serving, place one slice of toast on the plate. Top with a slice of cooked ham, several asparagus spears and a fried egg. Drizzle with a generous amount of the herbed hollandaise sauce and sprinkle with additional chives or parsley.