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1
For the asparagus and eggs:
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2
Preheat the oven to 400 F. Peel the woody stems of the asparagus and trim off the hard end. Toss with 1 tablespoon olive oil, season with salt and pepper, and place it in a single layer on a baking sheet. Roast the asparagus in the oven for about 25-30 minutes, tossing every 10 minutes, until tender and still bright green.
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3
While the asparagus is in the oven, heat a pot of water to just below boiling. Add the vinegar to the water. Crack one egg into a small bowl, and gently ease it into the water. Repeat for the next 3 eggs. If there's not enough room in the pot, do the eggs in batches. Let the eggs cook in the water for about 4-5 minutes, until the whites are set, then remove them from the water with a slotted spoon to a wet paper towel lined plate.
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4
Place the slices of prosciutto on a baking sheet, and spray lightly with olive oil. Flip them and give the other side a light spritz of olive oil. Place in the oven for 1-2 minutes, then flip them and cook for another minute or two just until crispy. Remove to a paper towel to drain any fat. Set aside until ready for use.
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5
For the hollandaise sauce:
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6
In a very small saucepan, heat the butter over medium heat until it just starts to bubble. The butter has to be hot to make the hollandaise.
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7
Add the egg yolks, basil, lemon juice and salt to a blender. Turn the blender on low with the lid on. Remove the lid-stopper, and gently and carefully pour in the hot butter. Let it mix for about 10 seconds once all the butter is in.
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8
For the assembly:
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9
Divide the asparagus among four plates. Place a poached egg on top of the asparagus, then top with the basil hollandaise. For the finishing touch, crumble one slice of crispy prosciutto over the dish!
