Heat one quart of water in a medium skillet over medium-high heat. The water should never come to a full boil (see the sidebar on poaching). Place the asparagus spears in the water and cook for about 5 - 7 minutes until they are bright green and only very slightly limp. Remove and place on a paper towel.

Keep the water in this first pan at the poaching stage and place the second quart of water in a large skillet over medium-high heat and add the vinegar. Bring the water/vinegar mixture to a shiver.

After both of the pans are at poaching stage, add the asparagus back into the first pot of water.

Remove the egg from the refrigerator and crack it into a teacup or custard dish. Gently place the egg in the water with the vinegar. As the egg begins to cook, place a half of an English muffin in the toaster and start toasting.

Heat the hollandaise sauce gently over low heat stirring frequently. Do not let it boil.

At the time the English muffin is done, the asparagus and eggs should be nearly finished cooking. The hollandaise has to be hot, but not too hot, or the egg that is in the sauce will overcook and curdle.

Assemble each serving by placing the English muffin (nook and cranny side up) on a warm dinner plate and top with the blanched asparagus spears. Place the poached egg over the asparagus and then spoon 2 tablespoons of hollandaise sauce over the top of the egg.