Toast your english muffins and arrange on the plate. Select about 6 spears of asparagus per portion and arrange on the toasted muffin. Take 2-3 thin slices of smoked salmon or nova lox and roll. Place on top of the asparagus. Gently lay one poached egg on each muffin half, careful not to break the yolk. Spoon the hollandaise sauce on top and garnish with chives.