Prepare the Hollandaise: In a small bowl, combine Greek yogurt, mayonnaise, Dijon mustard, lemon juice, and dill. Stir well and set aside to come to room temperature.

Trim the bottom 2 inches of the asparagus, then shave on a cutting board, stalk laying down, from bottom to tip. Place in a steamer basket, but wait to steam until almost ready to assemble the Eggs Benedict. Bring water to boil in the steamer pot before placing steamer basket on top, cover, and steam for 3 minutes.

Spray a frying pan with cooking spray, cook the turkey bacon over medium-high heat until crisp. Remove to a plate lined with paper toweling, pat off excess grease.

Meanwhile, spray another nonstick frying pan with cooking spray. Cook the egg whites over medium heat stirring often until scrambled and cooked through. Toast the English muffins.

Assemble the Eggs Benedict: Place one half of an English muffin on each plate. Top with a piece of turkey bacon, broken in half, then the scrambled egg whites, shaved asparagus, and finish with a dollop of light hollandiase. Serve immediately.