Quick Asparagus Benedict
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tbsp
Olive Oil1 cup
Mayonnaise1 cup
Grated Parmesan2 tbsps
Lemon Juice1 tbsp
White Vinegar4 large
Egg (at room temperature)Directions:
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
3
Toss the asparagus with the olive oil on a baking sheet
4
Season with salt and pepper and broil until slightly blistered and tender, about 7 minutes
5
Remove from the oven and set aside
6
Combine the mayonnaise, Parmesan, lemon juice and 1/2 teaspoon pepper and set aside
7
Fill a straight-sided skillet with about 2 inches of water and bring it to a bare simmer over medium heat
8
Add the vinegar
9
Crack an egg into a cup and gently slip it into the water
10
Repeat with the remaining eggs and cook until the whites are set but the yolks are still runny, 3 to 4 minutes
11
Using a slotted spoon, gently scoop the eggs from the water and blot dry with a paper towel
12
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