Steam the asparagus for 3-5 minutes or until tender depending on the thickness of the stems.
Melt the butter in a small saucepan. Add the lemon juice and heat until bubbling. Remove from the heat, stir in the chives and season to taste. Meanwhile poach the eggs.
Spread the toast with the Philadelphia and arrange the asparagus spears on top, crowned by the eggs. Spoon over the lemon and chive butter. Serve immediately.
PRO TIP Serve as a light lunch or supper dish. If preferred serve over toasted brioche.