Place the asparagus in medium skillet and cover with water; add salt if desired
Bring to the boil over high heat. Reduce heat and simmer until tender for about 5 minutes. Drain and drizzle with melted butter and set aside.
Beat eggs, water and salt and pepper. Melt 2 tablespoons butter in a small skillet and cook egg mixture over low heat, stirring frequently, until eggs are set. Stir in heavy cream.
To serve, spread the brioche with Maille Hollandaise, then top with asparagus and scrambled eggs. Garnish with parsley.