Prepare the asparagus by peeling the lower half of each spear with a vegetable peeler. Toss peeled spears with avocado oil and broil for 10-15 minutes, until tender and beginning to brown.

While asparagus cooks, prepare the soft boiled eggs by placing the eggs into a saucepan with half an inch of boiling water. Cover and steam for 6 1/2 minutes, then transfer to an ice bath, wait 5 minutes, and peel.

To make the hollandaise, combine yolks, water, lemon juice, salt, and pepper in the bottom of a jar that barely fits the head of an immersion blender. Melt the butter in a separate glass jar in the microwave until hot (or on the stovetop in a small saucepan). Blend the yolk mixture by running the immersion blender in the bottom of the jar. Without moving the blender head, slowly pour the melted butter in while blending constantly. An emulsion will form. Add salt and pepper to taste.

To assemble, plate asparagus, pour over hollandaise, sprinkle with pork Panko and top with halved eggs.