Prepare the lemony garlic yoghurt

1. In a medium-sized metal or glass mixing bowl, that fits into one of your cooking pots over hot water, without touching it, combine the Greek yoghurt, soy milk, minced garlic, and sea salt. Mix well until smooth.
2. Fill a medium saucepan halfway with water, put the bowl with the Greek yoghurt mix on top, be careful that it doesn’t touch the water. Gently heat while stirring. The yoghurt should be slowly warmed, but not get hot, so keep an eye on this. Once it’s warm, take off the heat and put to the side. The water will keep it warm until you are ready to eat. Add most of the fresh dill when you are ready to serve.

Prepare the poached eggs

1. Crack the fridge-cold eggs one at a time into a small sieve over a cup or the sink, so the liquid part of the egg white can drain. Add each egg to its own small jar or cup. Add a spritz of white wine vinegar or lemon juice to each.
2. Fill another medium saucepan about halfway with water and bring it to boil. Once boiling, start swirling it with a cooking spoon, to create a kind of vortex in the middle. Slide in first one of the eggs, then the other, waiting a moment for each, until the white has wrapped around the yolk. Turn the heat down, so the water doesn’t move and poach for 3-4 minutes.
   (This is the tricky part, as you don’t see when the yolk is still runny, so it might take a few tries to get it perfect. But even non-perfect poached eggs taste great with this. Don’t give up.)
3. Once the eggs are cooked to your liking, take them out very gently with a slotted spoon and slide them on a plate with paper towel to drain, while you prepare the rest of the dish.

Steam the Asparagus

1. Heat a large non-stick skillet over medium heat. Add just enough water to cover the bottom. Once it is boiling, add the asparagus spears and steam for about 5-7 minutes until they become tender-crisp. Remove the asparagus from the skillet and set aside.

Brown the red pepper butter

1. In a very small saucepan, add the butter and red pepper flakes. Let it melt while watching it like a hawk, until it becomes lightly browned and fragrant. Add the fresh lemon juice and salt to taste.

Assemble

1. Spoon the prepared Greek yoghurt sauce into a small, deep plate, top with one egg per person (or, if you are very hungry, like me, just eat both yourself), add the asparagus, drizzle with the browned butter.
2. Garnish with the remaining fresh dill.
3. Serve immediately, accompanied by crusty bread or toast.