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  • stephvandyke

Prosciutto-Wrapped Asparagus Benedict

I love the pairing of asparagus and eggs. Add hollandaise and prosciutto to the mix and I'm in brunch heaven. Save the egg whites from the hollandaise sauce for a healthier breakfast tomorrow: Asparagus and Egg White Scramble.

Prosciutto-Wrapped Asparagus Benedict

Servings: 2


  • 8 stalks of asparagus

  • 1 tbsp olive oil

  • 1 tbsp olive oil

  • 4 slices of prosciutto - paper thin deli slices

  • 8 large eggs

  • 2 tbsp fresh lemon juice

  • 1 dash hot paprika*

  • 1/2 cup melted butter

  • 1/4 cup vinegar

  • salt & pepper

  • 1 tsp chopped Chives

  • 1 tsp chopped Tarragon

  • English Muffins (Optional)


1. Preheat the over to 425

2. Prepare the asparagus:

  • Trim the woody ends, toss in olive oil, salt, pepper, and a squeeze of lemon

  • Wrap one slice of prosciutto around 2-3 stalks depending on size of prosciutto cut

    • Bake in oven for 12-16 minutes depending on size of stalks and preferred result

3. Make the hollandaise:

  • Separate the egg yolks from the whites of 4 eggs. Set aside the whites*

  • Pulse the egg yolks, lemon juice, hot paprika, and salt in a blender for 20-30 seconds

  • Put mixture in a small bowl and while vigorously whisking, verrrry slowly drizzle in the butter until all the butter is incorporated and the hollandaise is thick and creamy (better alternative - use a blender. I didn't have the right kind, and the vigorous-whisk method worked, but it would be easier and perhaps creamier if the butter is added while a blender is handling the whisk factor)

4. Poach the eggs using the whirlpool method:

  • Bring a pot of water to a boil and add vinegar, salt, and pepper — then use a whisk to create a strong whirlpool. The force of the swirl helps give the eggs their shape and keeps everything together.

  • Crack an egg into a small bowl or cup

  • While swirling, pour the first egg directly into the swirl and let it poach for ninety seconds to two minutes. Gently lift from water with a slotted spoon and set aside on a paper towel to drain.

  • Continue with the remaining eggs.

5. Warm up or toast whatever muffin or biscuits you are using, if any

6. Assemble the benedict by layering the muffin, asparagus, poached egg, and hollandaise sauce. Top with chives and tarragon, and dust with hot paprika. As pictured above, we chose not to have ours on a muffin and didn't miss it (except for sauce sopping!)

*Save those egg whites in the fridge for a healthier breakfast tomorrow: Asparagus & Egg White Scramble.

*Substitute Cayenne for Hot Paprika if you don't have the hot variety.

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