• Preheat oven to 375 degrees.
• Reserve 8 asparagus stalks and toss the remaining asparagus in olive oil and season with salt and pepper. Spread on a baking sheet and roast for 20 minutes, tossing once in between.
• Season steaks with salt and pepper and rubbed with fresh garlic.
• Cook in a heavy skillet with a swirl of olive oil over medium heat until desired temperature.
• Remove from heat and let rest 10-15 minutes before slicing.
• Meanwhile take the remaining 8 asparagus stalks and steam until cooked but still with some crunch, about 10-15 minutes.

For poached eggs:

• Bring a pot of 4 cups of water and 2 tablespoons white vinegar to a boil over medium, then turn down to a simmer.
• Break eggs, one at a time into a bowl and slide into simmering water.
• Cook for 2 minutes, until whites are cooked but yolk is still runny.
• Remove with a slotted spoon.

For Hollandaise sauce:

• Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away.
• Add the egg yolks, lemon juice, salt and cayenne into a bowl.
• Blend the egg yolk mixture at medium speed with an immersion blender (or use a traditional bender) until it lightens in color, about 20-30 seconds.
• Once the yolks have lightened in color, turn the blender down to its lowest setting and drizzle in the melted butter slowly, while the blender is going until it is a smooth sauce.

To plate:

• Place one lightly toasted piece of bread (I used Bagel Thins) face up on a plate.
• Top with sliced steak (4-5 pieces).
• Add poached egg then 2 steamed asparagus spears.
• Top with a couple spoonfuls of Hollandaise sauce and a garnish of chives.
• I serve my roasted asparagus on the side with cheese grits.