Preheat the oven to 400 degrees and line a baking sheet. Toss the asparagus in the avocado oil, and spread the oiled asparagus on the baking sheet. Roast in the oven for 15-20 minutes, until soft.

Poach the eggs. Heat a large saucepan or pot of water (with 1-2 tsp vinegar added to the water) to a simmer. Once simmering, crack an egg into a mesh strainer over a small bowl. Transfer the strained egg to its own small bowl. Using a spoon, create a whirlpool in the simmering water by stirring it around and around in one direction. Drop the strained egg into the center of the whirlpool and allow to sit in the water to cook for 3 minutes. After the 3 minutes, use a slotted spoon to remove the egg from the water. Set aside. Repeat this process for all 4 eggs.

Make the hollandaise sauce by adding the egg yolks, Dijon mustard, salt, and lemon juice to a high-speed blender or food processor and blending until smooth (about 10-15 seconds). Meanwhile, heat the butter in the microwave or on the stove until completely melted and hot. If using the microwave, cover the butter so it doesn’t splatter everywhere. While running the blender or food processor, slowly pour the butter into the egg mixture and run until emulsified (about 10-15 seconds). Set the sauce aside.

Assemble the eggs benedict. Plate a few asparagus spears on each plate, then top with sliced ham, a poached egg, and drizzle with hollandaise sauce. Sprinkle with herbs or microgreens, then serve!