Quick Asparagus Benedict
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 322
- Total Fat
- 26
- Saturated Fat
- 6
- Carbohydrates
- 8
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 15
- Cholesterol
- 202
- Sodium
- 622
- Total: 25 min
- Active: 25 min
Ingredients
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
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, stirring occasionally. Remove from the oven and set aside.
- Combine the mayonnaise, Parmesan, lemon juice and 1/2 teaspoon pepper in a small bowl and set aside.
- 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.
- 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.