Asparagus Benedict

01Method

1. 1

   Position an oven rack in the upper third of the oven and set it to broil.

2. 2

   Snap or cut the woody ends off the asparagus and peel the lower half of each spear. Spread on a baking sheet, drizzle with olive oil, and season with salt and pepper. Broil until lightly charred and tender, about 7 minutes, then remove from the oven.

3. 3

   Stir together the mayonnaise, Parmesan, lemon juice, and a pinch of black pepper to make the sauce; set aside.

4. 4

   Pour about 2 inches of water into a wide, straight-sided pan and bring to a gentle simmer over medium heat. Add the vinegar. Crack each egg individually into a small cup, then slide it carefully into the water. Poach all four eggs until the whites are just firm but the yolks remain soft, 3 to 4 minutes. Lift out with a slotted spoon and pat dry on paper towels.

5. 5

   Arrange the asparagus across four plates, place a poached egg on each portion, spoon over a quarter of the sauce, and finish with a sprig of fresh dill.