Poached egg over sauteed asparagus topped with Hollandaise sauce

I'd been meaning to make this dish for a while after a friend got me thinking about poached eggs. I just hadn't had the time to make it because of work. I really love the versatility of eggs, especially poached eggs. They aren't difficult to make and can go with a lot of other foods. Plus, that luscious, creamy yolk is sooooo delicious.

Poached egg, Asparagus, Hollandaise sauce

1 egg

4-6 asparagus's

salt and pepper

3 Tbsp vinegar

1 Tbsp Olive oil

2 egg yolks

3 Tbsp boiling water

3 Tbsp butter, melted

Juice of 1 lemon

1/2 tsp cayenne

Directions

1. Over medium heat, cook asparagus with oil, salt and pepper for around 10 minutes until tender. Set aside.
2. To make the sauce, over a double boiler whisk in egg yolks. Gradually whisk in boiling water until thick. Slowly whisk in melted butter and lemon juice. Add cayenne, salt and pepper to taste.
3. To make poached egg. Heat water just until boiling, add vinegar. Crack egg into a bowl and pour into the water, poach for 3-4 minutes until whites are set. You don't want the yolk to set.