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Start with the sauce. Warm the milk in the microwave for about 30 seconds. In a blender or food processor, combine the warm milk, goat cheese, mustard, lemon juice and the drained roasted bell peppers. Blend until smooth. Cover and set aside.
Warm the olive oil in the pan, add the fresh spinach and lemon zest and saute until just wilted. Turn off the heat and let it sit, it will stay warm enough while you finish everything else.
Toss the asparagus with a bit of olive oil, garlic salt and some fresh ground pepper. Put in the upper third of the oven for 8 minutes.
Bring one quart water + 1 Tbsp. vinegar to a boil, then down to a simmer. This is your egg poaching liquid.
Toast the english muffins and get ready to go. Toasted muffin + spoonful of sauce + sauteed spinach + asparagus spears, halved + poached egg + another spoonful of sauce