Spring Asparagus Benedict
Serves 2

Ingredients:
2 English Muffins, toasted
1 bunch asparagus, roasted
4 eggs, poached
garnish with chives

Hollandaise Sauce:
2 egg yoks
1 tbsp fresh lemon juice
4 tbsp butter, melted
pinch of cayenne
salt and pepper to taste

Directions:
1. Roast the Asparagus. Preheat oven to 375*. Prep asparagus by washing and snapping off the dry ends. Place in a roasting pan and rub with olive oil, salt and pepper. Roast for about 15 minutes, or until crisp tender.

2. Make the Hollandaise sauce. Combine 2 egg yolks and 1 tbsp lemon juice in a heavy saucepan. Heat and whisk the yolk mixture gently just until it begins to thicken. Drip in a small amount of the hot, melted butter while continually whisking. Continue to drizzle in the butter and stir until all of the butter is incorporated. Add cayenne, salt, and pepper to taste. Remove from heat. A well-made Hollandaise will keep for about 30 minutes before serving.

3. Poach the eggs by filling a large skillet with about 2” of water. Bring water to a simmering boil. Place each egg to be poached in its own bowl, and lower slowly into the simmering water. Simmer for about 4-5 minutes, and carefully remove with a large slotted spoon.

4. Toast English muffins, and place asparagus over the toasts. Carefully, place poached eggs on top of the asparagus, pour Hollandaise over the eggs. Garnish with cayenne, and chives and serve immediately.