1.Blend or process white wine vinegar and egg yolks until smooth. With motor operating, gradually add butter in a thin, steady stream, processing until hollandaise thickens.
2.Meanwhile, boil, steam or microwave asparagus until tender; drain.
3.To poach eggs, half fill medium frying pan with water; bring to the boil. Break 1 egg into a cup, then slide into pan; repeat with three more eggs. When all eggs are in pan, allow water to return to the boil. Cover pan, turn off heat; stand about 4 minutes or until a light film of egg white sets over yolks. Using a slotted spoon, remove eggs one at a time from pan; drain on absorbent paper, cover to keep warm.
4.Serve asparagus topped with eggs, hollandaise, cheese and dill.
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