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1
Preheat the oven to 400.
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2
In a pie plate, toss the bread cubes with the olive oil and season with salt.
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3
Bake for 8 minutes, or until golden brown.
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4
Let cool completely.
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5
Transfer the bread cubes to a sturdy plastic bag and crush them with a rolling pin until coarse crumbs form.
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6
Reduce the oven temperature to 350.
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7
Meanwhile, bring a large, deep skillet of salted water to a boil.
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8
Add the asparagus and boil until just tender, about 5 minutes.
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9
Drain the asparagus.
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10
Transfer the asparagus to a large gratin dish.
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11
Bring a medium saucepan of water to a boil.
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12
Add the eggs and boil over moderate heat for 5 minutes.
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13
Pour off the water and gently shake the saucepan to crack the egg shells.
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14
Fill the saucepan with ice water and let the eggs cool for 5 minutes, then drain.
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15
Carefully shell the eggs and transfer them to a plate.
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16
In a small saucepan, cook the butter over moderate heat until it smells like roasted hazelnuts and the milk solids are lightly browned, about 7 minutes.
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17
Remove the pan from the heat and let the brown butter cool slightly.
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18
Bring a medium saucepan of water to a simmer over moderate heat.
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19
In a blender, combine the egg yolks and the 1 1/2 tablespoons of hot water; blend for 2 seconds.
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20
With the blender on medium speed, gradually add the hot brown butter, a few drops at a time at first and then in a thin stream, until fully incorporated.
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21
Add any browned bits from the bottom of the pan, then add the lemon juice.
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22
Season the hollandaise with salt, pepper and a pinch of cayenne.
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23
Reheat the asparagus in the oven.
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24
One by one, carefully lower the peeled whole eggs into the hot water in the medium saucepan and warm just until heated through, about 1 minute.
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25
Meanwhile, arrange 4 of the asparagus spears on each of 4 plates.
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26
Pat the eggs dry and set one on top of each plate of asparagus.
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27
Spoon the hollandaise over the eggs and asparagus, sprinkle with the crushed croutons and serve right away.
