full with water and add a tablespoon of coconut vinegar
per quart of water. Bring to a simmer, then gently add
the eggs and poach until cooked to a soft stage, about 3
minutes. Set the poached eggs aside.
- Divide the roasted asparagus among 4 plates.
Top each plate with 2 tablespoons of hollandaise and a
poached egg. Sprinkle with purple salt and serve. - This dish is best served fresh, but any extras can
be stored in an airtight container in the refrigerator for
up to 3 days. Reheat the asparagus on a rimmed baking
sheet in a preheated 350°F oven for 5 minutes or until
warmed through. Reheat leftover poached eggs in a
pan of gently simmering water for a minute. To reheat
the hollandaise, see here.