Roasted Asparagus

with Poached Eggs and Hollandaise

prep time: 5 minutes (not including time to make hollandaise) cook
time: 15 minutes yield: 4 servings

1 pound medium-thick asparagus
1 tablespoon melted ghee or unsalted butter (or
avocado oil if dairy-free)
¼ teaspoon fine sea salt
¼ teaspoon ground black pepper
4 large eggs
Coconut vinegar
½ batch Hollandaise (here), for serving
Purple salt, for garnish

1. Preheat the oven to 450°F.


2. Trim the tough ends off the asparagus and place
   the asparagus in a single layer on a rimmed baking
   sheet. Pour the melted ghee over the asparagus and roll
   them around to coat. Sprinkle with the salt and pepper.
   Roast for 10 minutes or until slightly browned.
   Meanwhile, poach the eggs.


3. To poach the eggs, fill a large saucepan halfway