Blanch asparagus spears in boiling salted water for 1-2 minutes.
Drain asparagus, drizzle with olive oil, and season with salt and pepper.
Griddle asparagus in a hot pan for 3-4 minutes until tender.
Add butter to the pan and coat the asparagus once foaming.
Boil lemon juice and white wine vinegar in a non-reactive pan.
Slowly blend hot liquid into egg yolks and salt in a food processor.
Gradually stream melted butter into the running food processor until incorporated.
Stir in chervil, season, and keep the hollandaise sauce warm.
Bring a small pan of water to a gentle simmer.
Create a vortex in the water and poach two duck eggs for 2-3 minutes.
Remove eggs with a slotted spoon to drain and repeat for remaining eggs.
Serve asparagus topped with a poached egg and drizzled hollandaise sauce.