Eggs Napoleon with Hollandaise Sauce for 4

Instructions:

1. Preheat your oven to 400°F (200°C). Roll out your 250g of puff pastry and cut it into four equal squares. Whisk your 1 large egg with 1 tbsp of water to create the wash. Brush the tops lightly, being careful not to let the egg drip down the sides, which can glue the layers shut and prevent them from rising. Bake for 15-20 minutes until they are tall and golden brown.
2. While the pastry is in the oven, melt 1 tbsp of butter in a skillet over medium high heat. Add your 16 asparagus spears and 0.5 tsp of sea salt. Sauté for about 5 minutes until they turn bright green and are tender crisp. Don't overcook them, or they will lose that nutritious snap we want.
3. In a blender, combine 3 egg yolks, 1 tbsp lemon juice, cayenne, and a pinch of salt. Pulse once to combine. With the blender running on its lowest setting, very slowly drizzle in the 0.5 cup of bubbling hot, melted butter. The heat from the butter will cook the yolks just enough to thicken the sauce into a velvety consistency.
4. Bring a large pot of water to a simmer (not a rolling boil) and add 1 tbsp of distilled vinegar. Crack your 4 large cold eggs into individual small bowls. Use a spoon to create a gentle whirlpool in the water and slide the eggs in one by one. Cook for 3-4 minutes until the whites are opaque but the yolks feel soft.
5. Slice your warm puff pastry squares in half horizontally. Place the bottom half on a plate. Lay 4 asparagus spears across it. Top with a poached egg. Drizzle a generous amount of hollandaise sauce over the egg. Finally, lean the top half of the pastry against the side or place it right on top. Serve immediately while everything is warm.