Heat oven to 400 degrees. Roll out thawed puff
pastry to 11 x 91/2 inches. Using a 3-inch
round cutter, remove 8 rounds. Separate 1
egg; beat white and reserve yolk. Transfer
rounds to a parchment-lined baking sheet
and brush with egg white. Bake at 400 degrees for
12 minutes or until puffed and golden.
Fill a large, straight-sided skillet
three-fourths full with water. Bring to a
boil. Add asparagus and cook 1 to 2
minutes, until crisp-tender. Remove
with a slotted spoon and toss in 1 tsp of
the lemon juice. Season with 1/8 tsp of
the salt and set aside.
In the same skillet, reduce heat until
water is barely simmering. Crack 4 eggs
into separate cups. Pour into water one
by one. Poach eggs 3 to 4 minutes or until
whites are set. Remove with a slotted
spoon to a paper-towel-lined plate.
Repeat with 4 more eggs.
Meanwhile, place 2 egg yolks (including
the 1 reserved), remaining 2 tsp lemon
juice, 1/8 tsp of the salt and the cayenne in
a blender; process until combined. Melt
butter in a bowl in microwave for 1 minute,
covering to avoid splatter. Slowly stream
melted butter into blender while running;
hollandaise should thicken immediately.
To serve, place 2 puff pastry rounds
on a plate. Place 2 asparagus spears and
1 poached egg on each round. Season eggs
with remaining 1/8 tsp salt and pour a bit
of hollandaise over each egg. Garnish
with chopped parsley and freshly cracked
pepper, if desired.