Lobster & Asparagus Eggs Benedict with Lemon Dill Hollandaise - Lobster PEI

Ingredients

• 1 bunch asparagus
• 1 tbsp olive oil
• 4 croissants, sliced in half
• 1 tbsp butter
• 1 tsp Dijon mustard
• 8 oz PEI lobster meat, cooked, shelled, chopped
• 1 tbsp white vinegar
• 4-8 eggs
• 1 cup unsalted butter, room temperature, cut into 1 tbsp pieces
• 3 egg yolks
• 1 tbsp lemon juice
• 2 tbsp water
• 1 tbsp fresh dill, finely chopped
• Salt, to taste
• Fresh dill for garnish