Shaved Asparagus Eggs Benedict

Asparagus marks the beginning of our harvest period every year. So as soon as we see the little asparagus tips peaking through the mulch, we starting dreaming of future asparagus dishes to be made. Shaved asparagus is our new addiction since it’s great eaten raw or cooked and is a fun, easy way to change up your meals!  Enjoy!

Ingredients

  • 1/2 lb of asparagus  
  • 4 eggs
  • 4 slices bread, toasted
  • handful of chopped fresh chives 

Hollandaise Sauce:

  • 3 large egg yolks
  • 1/2 cup unsalted butter, room temperature, cut into tablespoons
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • cayenne pepper, to taste

Instructions:

  • Lay the asparagus spears flat on a cutting board and use a vegetable peeler to shave off thin ribbons (I find it easiest to hold the tough end of the asparagus that you normally cut off). Set aside. 
  • Hollandaise Sauce: fill a medium saucepan with a few inches of water and bring to a boil, then reduce heat to a simmer. Add egg yolks to a heatproof bowl and whisk until they become pale in colour. Place the bowl over the simmering water (make sure the bowl doesn’t touch the water). Whisk the yolks constantly and cook over the warm water until they have thickened, which takes about 3 minutes. Add 1 tablespoon of butter at a time, whisking constantly, making sure that each tablespoon is incorporated completely before adding the next. Once all the butter has been added, season with lemon juice, salt and cayenne pepper. The sauce should be thick enough to coat the back of a spoon, but not stiff. If it is too thick, thin it with a little water.
  • Poach your eggs: start with boiling a pot of water - once boiled, add a tablespoon of vinegar to the pot and as you drop in your egg, use a large slotted spoon to quickly stir the water, creating a spinning effect that can help wrap the whites around the yolks. We recommend poaching one egg at a time. Crack each egg, into a small bowl, then gently slide each one into the simmering water. Cook the eggs until whites are set and yolks are still soft - about 2-3 minutes. Then remove the eggs with a slotted spoon and place on a plate.
  • Assemble the Eggs Benedict: arrange a small handful of the shaves asparagus on each piece of toast. Carefully place a poached egg on top, and top with a generous spoonful of the hollandaise sauce. Season with chives, salt and pepper, and serve immediately.