To make the sauce: Place all the ingredients in a blender and blend until smooth. Set aside.

Fill a medium pot with water and bring it to a boil. Place the asparagus and blanch 1 minute. Rinsed with cold water and set aside.

To poach the eggs: Fill a saucepan with water and place on the stove over medium heat.

Crack one egg into a cup and carefully pour it into the water. Repeat with the rest of the eggs. Usually takes about 4 to 5 minutes to cook a soft to firm egg.

When they are ready, remove from the water with a slotted spoon place them on paper towel. Sprinkle salt and serve on top of the asparagus drizzled with mustard sauce.