- Fresh from Oregon and now in season fresh asparagus is perfect to serve at any meal. I try to make a new breakfast dish every Saturday morning and with a bunch of asparagus in my refrigerator the first thing I thought was Eggs Benedict with Hollandaise sauce. Hollandaise sauce is a mild, rich sauce made with egg yolks, lemon juice and butter. Beside the traditional topping on Eggs Benedict it is served over vegetables like asparagus and artichokes and is also great with grilled seafood. The first time I made Eggs Benedict I thought I would never master the Hollandise sauce so I decided to turn to the master Julia Childs and her recipe. It looks simple, whisk your egg yolks, lemon and some water in a saucepan for a few minutes. When it says to use low heat you use low heat and whisk non stop but it only takes about 2 minutes to thicken up the egg. Next step in the recipe it says to soften butter and that is important and to keep whisking. From start to finish it only takes about 5 minutes but you need to keep your focus on making the sauce. I do the sauce first and let it set covered and then slightly heat it up for a minute once I am ready to serve.
I like to cook each item and then assemble. First roast the asparagus and set aside. Toast 4 English muffins and set aside. Next I like to make the Hollandaise sauce and once cooked set aside covered and reheat for 1 minute before I pour over the eggs. Next poach your eggs and place on a paper towel. Last, in a skillet heat the ham and brown slightly, about 3 minutes. To assemble, place each half of one English muffin on plate, now add a piece of the ham. Add about three stalks of the grilled lemon asparagus and then the poached egg. Check the Hollandaise sauce and if it needs to be warmer place back on stove over low heat and whisk for about 1 minute. Pour sauce over eggs and sprinkle with some cracked black pepper. The recipes for each item are in the links below.
Storing extra asparagus check out some tips here!