Asparagus Eggs Benedict

Ingredients

• Asparagus (1 bunch, trimmed)
• Olive oil (2 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Cayenne pepper (1/4 teaspoon)
• Lemon juice (1 tablespoon)
• Unsalted butter (1/2 cup (1 stick), melted)
• English muffins (2, split and toasted)
• Eggs (4)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Arrange the trimmed asparagus on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast for 10-15 minutes, or until tender and slightly caramelized.
3. While the asparagus is roasting, prepare the poached eggs. Bring a pot of water to a gentle simmer. Carefully crack the eggs into small bowls, then slide them into the simmering water. Cook for 4-5 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and set aside.
4. To make the hollandaise sauce, melt the unsalted butter in a small saucepan over low heat. In a blender, combine the egg yolks, lemon juice, and cayenne pepper. With the blender running, slowly pour in the melted butter until the sauce is thick and creamy. Season with salt and black pepper to taste.
5. To assemble, place the roasted asparagus on the toasted English muffins, top each with a poached egg, and generously drizzle with hollandaise sauce. Serve immediately and enjoy!