Quick Asparagus Benedict

1. 1

   Place a rack in the top third of the oven and preheat the oven to broil.

2. 2

   Trim off about an inch from the bottom of the asparagus and peel about halfway up.

3. 3

   Toss the asparagus with the olive oil on a baking sheet.

4. 4

   Season with salt and pepper and broil until slightly blistered and tender, about 7 minutes.

5. 5

   Remove from the oven and set aside.

6. 6

   Combine the mayonnaise, Parmesan, lemon juice and 1/2 teaspoon pepper and set aside.

7. 7

   Fill a straight-sided skillet with about 2 inches of water and bring it to a bare simmer over medium heat.

8. 8

   Add the vinegar.

9. 9

   Crack an egg into a cup and gently slip it into the water.

10. 10

    Repeat with the remaining eggs and cook until the whites are set but the yolks are still runny, 3 to 4 minutes.

11. 11

    Using a slotted spoon, gently scoop the eggs from the water and blot dry with a paper towel.

12. 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.

No additional tips available.