Heat butter in medium nonstick skillet over medium heat. Add asparagus; cook for 5 to 8 minutes, turning occasionally, or until tender-crisp. Set aside.

Bring water to a boil in medium saucepan over medium-high heat. Add

lemon juice; reduce heat to maintain a gentle boil.

Place one egg into a small glass bowl. Hold bowl close to the water’s surface and slip the egg into the water, repeat with remaining egg; cook for about 3 to 4 minutes, or until whites are completely set. Gently lift eggs out of water.

Place 10 asparagus spears on a plate and top with 2 eggs, add 1 Tbsp. Lemon Garlic Sauce (optional). Slice the avocado and arrange on the plate beside eggs.

Serve immediately.