Quick Asparagus Benedict

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 bunches large asparagus (about 1 1/2 pounds)
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • 1/3 cup mayonnaise
  • 1/3 cup grated Parmesan
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh dill, plus a few sprigs for garnish
  • 1 tablespoon white vinegar
  • 4 large eggs, at room temperature
Directions
  • Place a rack in the top third of the oven and preheat the oven to broil.

  • Trim off about an inch from the bottom of the asparagus and peel about halfway up. Toss the asparagus with the olive oil on a baking sheet. Season with salt and pepper and broil until slightly blistered and tender, about 7 minutes. Remove from the oven and set aside.

  • Combine the mayonnaise, Parmesan, lemon juice and 1/2 teaspoon pepper and set aside.

  • Fill a straight-sided skillet with about 2 inches of water and bring it to a bare simmer over medium heat. Add the vinegar. Crack an egg into a cup and gently slip it into the water. Repeat with the remaining eggs and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Using a slotted spoon, gently scoop the eggs from the water and blot dry with a paper towel.

  • To serve, divide the asparagus among 4 plates, top each with a poached egg, drizzle with a quarter of the sauce and garnish with a sprig of dill.


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    This recipe is featured in:

    Breakfast for Dinner