Boil water in a large covered metal skillet with a steamer basket inserted in the skillet. Trim four-six stalks asparagus per serving. Place asparagus stalks in steamer basket, turn heat to low and steam asparagus stalks approximately three-five minutes until tender.

Boil water in small covered metal skillet with one teaspoon wild leek vinegar and a pinch of salt. Turn heat to low and poach one egg per serving. Break egg from shell into a small glass bowl and slide the egg into the simmering water.  Cook the poached egg three to five minutes (the egg white will be set and the egg yoke will begin to thicken).

Separate three large egg yolks into the glass container of an electric blender with two tablespoons verjus, one quarter teaspoon salt and a dash of hot sauce. Blend the Hollandaise sauce for one minute in a covered electric blender. Slowly add four tablespoons wild leek oil to the electric blender and blend the Hollandaise sauce for thirty additional seconds.

Mince one teaspoon chives per serving. Plate two tablespoons of Hollandaise sauce. Layer asparagus on top of Hollandaise sauce, with one poached egg on top of the asparagus. Drizzle an additional teaspoon of Hollandaise sauce over the poached egg and sprinkle with teaspoon of chives.