Quick Asparagus Benedict

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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2 bunches thick 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 white vinegar

4 large eggs, at room temperature

1 tablespoon chopped fresh dill, plus a few sprigs for garnish


  1. Place a rack in the top third of the oven and preheat the oven to broil. 
  2. 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, stirring occasionally. Remove from the oven and set aside. 
  3. Combine the mayonnaise, Parmesan, lemon juice and 1/2 teaspoon pepper in a small bowl and set aside. 
  4. Fill a large 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. 
  5. To serve, divide the asparagus among 4 plates and sprinkle with the chopped dill. Top each serving with a poached egg, drizzle with a quarter of the sauce and garnish with a sprig of dill.