Best 6 Asparagus Egg Benedict Recipes

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Indulge in a culinary masterpiece that combines the vibrant flavors of asparagus and the richness of eggs Benedict. This delectable dish is not only visually stunning but also a symphony of textures and flavors. Fresh asparagus spears, perfectly poached eggs, and creamy hollandaise sauce come together to create a harmonious balance. Served atop toasted English muffins, every bite is an explosion of flavors that will tantalize your taste buds. Whether you're a seasoned brunch enthusiast or looking for an impressive dish to start your day, asparagus egg Benedict is sure to delight. This article provides two tantalizing recipes: a classic hollandaise sauce and a flavorful asparagus and goat cheese filling. With step-by-step instructions and helpful tips, you'll be able to recreate this restaurant-worthy dish in the comfort of your own kitchen. Get ready to impress your loved ones with this extraordinary brunch or lunch recipe.

Check out the recipes below so you can choose the best recipe for yourself!

ASPARAGUS EGGS BENEDICT



Asparagus Eggs Benedict image

This is a favorite springtime Sunday brunch item at our house. If I'm not in a time crunch, I will make a hollandaise sauce from scratch. -Mark Morgan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 6 servings.

Number Of Ingredients 6

12 fresh asparagus spears, trimmed and cut in half
1 envelope hollandaise sauce mix
6 large eggs
3 English muffins, split and toasted
1/2 cup shredded Swiss cheese
Paprika

Steps:

  • Place asparagus in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 3-4 minutes or until crisp-tender. Set aside., Prepare hollandaise sauce according to package directions. Meanwhile, in a large skillet, bring 2-3 in. water to a boil. Reduce heat; simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the dish close to the surface of the water, slip the eggs, one at a time, into the water. , Cook, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken. With a slotted spoon, lift each egg out of the water., To assemble, place 4 pieces of asparagus on each muffin half; top with a poached egg; sprinkle with cheese. Top each with about 3 tablespoons hollandaise sauce; garnish with paprika. Serve immediately.

Nutrition Facts : Calories 303 calories, Fat 18g fat (9g saturated fat), Cholesterol 219mg cholesterol, Sodium 503mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.

MUSHROOM & ASPARAGUS EGGS BENEDICT



Mushroom & Asparagus Eggs Benedict image

This recipe is easy to make, but it looks like you cooked for hours. I like to serve it with broiled grapefruit topped with brown sugar and ginger for breakfast, and a mixed green-tomato salad tossed with balsamic vinaigrette for brunch or dinner. -Nadine Mesch, Mount Healthy, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 4 servings.

Number Of Ingredients 16

12 fresh asparagus spears
3 teaspoons olive oil, divided
1 shallot, finely chopped
2 tablespoons butter, divided
2-2/3 cups sliced baby portobello mushrooms
2-1/2 cups sliced fresh shiitake mushrooms
1 garlic clove, minced
1/4 cup sherry
1/2 cup heavy whipping cream
1/2 teaspoon salt
1 tablespoon minced fresh basil
1 tablespoon white vinegar
4 eggs
4 slices French bread (3/4 inch thick), toasted
1/4 teaspoon pepper
2 teaspoons balsamic vinegar

Steps:

  • Saute asparagus in 1 teaspoon oil in a large skillet until crisp-tender; remove and keep warm., Saute shallot in remaining oil and 1 tablespoon butter in the same skillet until tender. Add mushrooms and garlic; cook 4 minutes longer. Add sherry, stirring to loosen browned bits from pan. Stir in cream and salt. Bring to a boil. Cook and stir for 1-2 minutes or until slightly thickened. Stir in basil., Meanwhile, place 2-3 inches of water in a large skillet with high sides; add white vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted spoon, lift eggs out of the water., Spread remaining butter over toast slices. Top each with asparagus, a poached egg and mushroom mixture. Sprinkle with pepper and drizzle with balsamic vinegar. Serve immediately.

Nutrition Facts : Calories 340 calories, Fat 25g fat (12g saturated fat), Cholesterol 267mg cholesterol, Sodium 533mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

QUICK ASPARAGUS BENEDICT



Quick Asparagus Benedict image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 bunches thick asparagus (about 1 1/2 pounds)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/3 cup grated Parmesan
2 tablespoons lemon juice
1 tablespoon white vinegar
4 large eggs, at room temperature
1 tablespoon chopped fresh dill, plus a few sprigs for garnish

Steps:

  • Place a rack in the top third of the oven and preheat the oven to broil.
  • Trim off about an inch from the bottom of the asparagus and peel about halfway up. Toss the asparagus with the olive oil on a baking sheet. Season with salt and pepper and broil until slightly blistered and tender, about 7 minutes, stirring occasionally. Remove from the oven and set aside.
  • Combine the mayonnaise, Parmesan, lemon juice and 1/2 teaspoon pepper in a small bowl and set aside.
  • Fill a large straight-sided skillet with about 2 inches of water and bring it to a bare simmer over medium heat. Add the vinegar. Crack an egg into a cup and gently slip it into the water. Repeat with the remaining eggs and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Using a slotted spoon, gently scoop the eggs from the water and blot dry with a paper towel.
  • To serve, divide the asparagus among 4 plates and sprinkle with the chopped dill. Top each serving with a poached egg, drizzle with a quarter of the sauce and garnish with a sprig of dill.

EGGS BENEDICT WITH ASPARAGUS AND BRIE



Eggs Benedict with Asparagus and Brie image

Make eggs Benedict even fancier with a few tender asparagus spears and a slice of pungent, melty brie cheese.

Provided by Dennis Prescott

Categories     HarperCollins     Brunch     Breakfast     Egg     Asparagus     Spring     Brie     Cheese

Yield 4 servings

Number Of Ingredients 9

24 medium- thick asparagus spears
2 teaspoons fresh lemon juice
Salt
8 large farm-fresh eggs
Splash of white wine vinegar
4 English muffins, split and toasted
4 1/2 ounces Brie cheese, cut into thin strips
Hollandaise Sauce
Freshly cracked black pepper

Steps:

  • Preheat the oven to 350°F.
  • Bring a large saucepan of water to a boil. Cut off and discard the woody ends from the asparagus and boil the spears for 5 minutes, or until fork- tender but still firm. Drain, transfer to a dish, and sprinkle the lemon juice on top.
  • Heat a wide 3-quart saucepan of water over medium heat and add a pinch of salt. Poach the eggs.
  • Place the English muffins on a baking sheet lined with parchment paper. Top each muffins half with 3 asparagus spears and 2 slices of Brie. Bake for 5 minutes, or until the cheese is melted and bubbling.
  • Top each muffins half with a poached egg and 1 tablespoon of the Hollandaise sauce and season with a pinch each of salt and pepper. Serve immediately.

EGGS BENEDICT WITH ASPARAGUS AND CRAB



Eggs Benedict With Asparagus and Crab image

Make and share this Eggs Benedict With Asparagus and Crab recipe from Food.com.

Provided by Sherri Leyendecker

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup parsley
1/4 cup vegetable oil
1 teaspoon vinegar
4 eggs
4 slices Canadian bacon, thin slices, cooked
2 English muffins
4 whole crab claws
steamed asparagus
3 egg yolks
1 tablespoon hot water
1 tablespoon lemon juice
1/2 cup unsalted butter, melted
salt and pepper

Steps:

  • Steam asparagus till tender with 1 teaspoon of vinegar.
  • Steam crab till fully cooked.
  • Poach eggs with parsley.
  • Heat muffinfs and cut in half. Place eggs on muffin halfs. Add cooked bacon, crab and aspargus and top with hollandaise sauce.

Nutrition Facts : Calories 546.3, Fat 47.1, SaturatedFat 19.8, Cholesterol 428.4, Sodium 603.6, Carbohydrate 14.4, Fiber 1.1, Sugar 1.6, Protein 16.9

ASPARAGUS EGGS BENEDICT



Asparagus Eggs Benedict image

This is a delicious yet figure friendly breakfast to serve to guests or the family. It's easy and quick to prepare; tastes delicious and looks beautiful. If you like Eggs Benedict, give this a try~ it won't disappoint! Can be served with fresh fruit to round out the dish

Provided by Gayle Kennedy

Categories     Eggs

Number Of Ingredients 13

1/2 c lite mayo
3/4 c lite sour cream
2 tsp melted butter (or butter flavored granules if you want to keep it extra light)
1/2 tsp lemon zest
1/8 tsp cayenne pepper
3 Tbsp non fat milk
1 Tbsp lemon juice
1 1/2 tsp prepared mustard
3/4 lb fresh asparagus, cut in half
8 oz egg substitute
1/4 tsp salt
1/8 tsp fresh ground pepper
8 english muffins, split and lightly toasted

Steps:

  • 1. In a small saucepan, combine all sauce ingredients (1st 8 ingredients)and blend well. Heat over medium-low heat until hot; then keep warm until ready to serve. In a large non-stick skillet, bring 1 cup water to a boil. Add asparagus; return to boil. Reduce heat; cover and simmer 3 to 6 min. or until tender but not mushy. Remove from skillet, cover to keep warm but be careful that the cooking process doesn't continue and over cook them. Discard water and spray same skillet with non-stick spray. Add egg product, salt and pepper; mix well. Cook over medium heat, stirring frequently to scramble. Cook until set. To serve: place 2 English muffin halves on each plate. Top each with eggs, asparagus and 3 TBS (or more) sauce. (Note: if the sauce seems to thicken too much, add a touch of milk, heating first so not to cool down sauce) Sprinkle with paprika if desired and serve immediately

Tips:

  • Choose fresh, tender asparagus. Look for spears that are bright green and have tightly closed tips. Avoid spears that are limp or have woody ends.
  • Blanch the asparagus before cooking. This will help to preserve its鮮脆 and prevent it from becoming overcooked.
  • Use a high-quality hollandaise sauce. This is the key to making a delicious eggs benedict. You can make your own hollandaise sauce or use a store-bought variety.
  • Cook the eggs to your desired doneness. Some people like their eggs runny, while others prefer them to be cooked through. Adjust the cooking time accordingly.
  • Serve the eggs benedict immediately. This dish is best enjoyed fresh out of the pan.

Conclusion:

Asparagus egg benedict is a delicious and elegant dish that is perfect for a special breakfast or brunch. With its鮮脆 asparagus, creamy hollandaise sauce, and perfectly cooked eggs, this dish is sure to impress your guests. So next time you're looking for a special way to start your day, give asparagus egg benedict a try. You won't be disappointed.

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