Preheat oven to 425 degrees. Place asparagus on cookie sheet. Drizzle with olive oil and season with salt and pepper. Bake for about 5 minutes or until asparagus is tender.
Meanwhile, in a large sauté pan over medium-high heat, fry 8 slices of bacon. Remove cooked bacon from pan and place on a paper towel, drawing all but about 1 tablespoon of bacon drippings.
Reheat bacon renderings on medium heat. Slowly and carefully crack eggs into the sauté pan with the bacon drippings. Cook over medium until whites are almost opaque. Put lid on sauté pan. Cook until egg whites are fully opaque. Season with a pinch of salt and pepper.
While eggs cook, divide sliced biscuits among 4 plates. Place 2 bacon slices across the sliced biscuits, then layer asparagus, hollandaise sauce, and then top with egg. Serve immediately.