Asparagus benedict is a refined brunch dish. This recipe focuses on tender asparagus spears and a zesty lemon hollandaise for a fresh take.
Asparagus Eggs Benedict: Brunch Perfection!
Asparagus benedict: master this classic brunch dish with tender asparagus, poached eggs, and a rich homemade hollandaise sauce. Perfect for any occasion.
Ingredients
Method
- Preheat the oven to 400 degrees and line a baking sheet. Toss the asparagus in the avocado oil, and spread the oiled asparagus on the baking sheet. Roast in the oven for 15-20 minutes, until soft.
- Poach the eggs. Heat a large saucepan or pot of water (with 1-2 tsp vinegar added to the water) to a simmer. Once simmering, crack an egg into a mesh strainer over a small bowl. Transfer the strained egg to its own small bowl. Using a spoon, create a whirlpool in the simmering water by stirring it around and around in one direction. Drop the strained egg into the center of the whirlpool and allow to sit in the water to cook for 3 minutes. After the 3 minutes, use a slotted spoon to remove the egg from the water. Set aside. Repeat this process for all 4 eggs.
- Make the hollandaise sauce by adding the egg yolks, Dijon mustard, salt, and lemon juice to a high-speed blender or food processor and blending until smooth (about 10-15 seconds). Meanwhile, heat the butter in the microwave or on the stove until completely melted and hot. If using the microwave, cover the butter so it doesn’t splatter everywhere. While running the blender or food processor, slowly pour the butter into the egg mixture and run until emulsified (about 10-15 seconds). Set the sauce aside.
- Assemble the eggs benedict. Plate a few asparagus spears on each plate, then top with sliced ham, a poached egg, and drizzle with hollandaise sauce. Sprinkle with herbs or microgreens, then serve!
Notes
– For perfectly poached eggs, ensure your water is at a gentle simmer, not a rolling boil. Adding a splash of vinegar helps the egg whites set quickly around the yolk. The first time I tried poaching eggs, I used too much vinegar and it flavored the egg, so now I stick to just a teaspoon or two.
– When making hollandaise, gradually pouring the hot butter into the blender is crucial for emulsification. If the sauce breaks, you can sometimes rescue it by blending an additional egg yolk with a tablespoon of hot water, then slowly incorporating the broken sauce.
– Store leftover hollandaise in an airtight container in the refrigerator for up to 1 day, though it’s best served fresh. Reheat very gently over a double boiler, stirring constantly, adding a teaspoon of hot water if needed to loosen its consistency. Poultry should reach an internal temperature of 165°F (74°C). Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
– When making hollandaise, gradually pouring the hot butter into the blender is crucial for emulsification. If the sauce breaks, you can sometimes rescue it by blending an additional egg yolk with a tablespoon of hot water, then slowly incorporating the broken sauce.
– Store leftover hollandaise in an airtight container in the refrigerator for up to 1 day, though it’s best served fresh. Reheat very gently over a double boiler, stirring constantly, adding a teaspoon of hot water if needed to loosen its consistency. Poultry should reach an internal temperature of 165°F (74°C). Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- For perfectly poached eggs, ensure your water is at a gentle simmer, not a rolling boil. Adding a splash of vinegar helps the egg whites set quickly around the yolk. The first time I tried poaching eggs, I used too much vinegar and it flavored the egg, so now I stick to just a teaspoon or two.
- When making hollandaise, gradually pouring the hot butter into the blender is crucial for emulsification. If the sauce breaks, you can sometimes rescue it by blending an additional egg yolk with a tablespoon of hot water, then slowly incorporating the broken sauce.
- Store leftover hollandaise in an airtight container in the refrigerator for up to 1 day, though it’s best served fresh. Reheat very gently over a double boiler, stirring constantly, adding a teaspoon of hot water if needed to loosen its consistency. Poultry should reach an internal temperature of 165°F (74°C).
This Asparagus Benedict recipe is a testament to how simple, quality ingredients can create an extraordinary dish. Don’t hesitate to experiment with different seasonal vegetables or add a dash of cayenne for a subtle kick. Enjoy crafting this delightful brunch at home!
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