Preheat oven to 400º F. Spray a muffin tin with nonstick cooking spray. Set aside.

Place bacon and asparagus on a fully rimmed baking sheet (edges on all four sides) that has been topped with a cooling rack. Drizzle olive oil over asparagus. Bake until bacon is cooked through and browned and asparagus is tender, about 15 minutes.

Add 2 tablespoons of water to each indention of the muffin tin. Crack an egg into each individual indention, taking care not to break the yolk of the egg. Place in the oven along with the bacon the last 9-10 minutes of cooking.

Place English muffins on another baking sheet. Spread with butter and place in oven at the same time as adding eggs.

As your bacon, eggs, and muffins are baking, prepare your hollandaise sauce. Pour into a serving container.

To assemble Eggs Benedict, place English Muffins on each plate (if using), top with some asparagus and one slice of bacon. Using a silicon spatula, gently remove a poached egg from the muffin tin, draining on a thick kitchen towel before placing on top of the bacon. Drizzle with hollandaise sauce and salt and pepper to taste. Serve warm.