In a medium or large pot of boiling water with salt, add the potatoes whole and boil for about 10 minutes.
Meanwhile, make the HOLLANDAISE SAUCE by adding all the ingredients EXCEPT the ghee, into a blender and blend on low. While it's slowly blending, add in the ghee slowly.
Turn on the blender on high, and blend for another minute until it slightly thickens up. Set aside.
Drain the potatoes, then take each potato and quarter them lengthwise.
Using the same pot for the potatoes, add the olive oil and the potatoes. Season with salt and pepper and add the lid and cook for about 6-7 minutes. Make sure the potatoes are cut side down.
Then, open the lid and add the shallots and garlic and cook for another 3-4 minutes with the lid on so the potatoes can crisp up.
Meanwhile, steam or boil the asparagus for about 5-6 minutes. You want it to be bright green and not mushy. Drain and set aside.
For the POACHED EGGS: Break each egg into a separate small bowl or ramekin. Then, in a pot of boiling water, add the apple cider vinegar. Using a wooden spoon, swirl the water into a big circle. Then one at a time, add the egg into the water and cook for about 4 minutes with the lid on. Remove with a slotted spoon and place on a plate lined with a paper towel. Repeat this step 3 more times.
To plate: add the potatoes, asparagus, eggs, hollandaise sauce, and chives. Sprinkle with a dash more paprika and serve.
