For the Hardboiled Eggs: Place 2 eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.Coarsely chop the eggs and place in a small bowl; add onions, salt and pepper and set aside.
To make the Hollandaise Sauce: Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.
Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt and lemon juice. Hold in a heat proof measuring cup or a thermos to keep warm.
For the Asparagus: Trim the woody ends and cook the asparagus in salted water for 5 to 6 minutes. Drain the asparagus and cool and set aside.
Using a ring mold or cookie cutter, place place in the center of a plate. Add the egg mixture inside the ring and cover with the crayfish. Place six asparagus spears along side the timbale. Garnish with Hollandaise sauce and zest and serve.
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