In a bowl, whisk the flour, eggs, milk, and oil until smooth. Stir in the cream cheese, ensuring it's well combined. Let the batter rest for 20–30 minutes.

Heat a non-stick frying pan over medium heat with a little oil. Pour a ladle of batter into the pan and swirl to coat. Cook for 1–2 minutes until bubbles appear, then flip and cook for another 1 minute. Repeat with the remaining batter.

Poach the eggs in simmering water with a splash of vinegar. In a separate pan, cook the asparagus in salted boiling water for 3–4 minutes until tender.

​Add a dollop of cream cheese to a bowel, chop chives and add to the cream cheese with a squeeze of lemon. Serve the pancakes warm, topped with cream cheese, poached eggs and asparagus. Season with salt and pepper, and enjoy immediately.