4 servings

Asparagus Benedict

15 minPrep Time

20 minCook Time

35 minTotal Time

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  • 8 large asparagus stalks, about 12-ounces
  • 4 large eggs
  • 2 teaspoons apple cider vinegar
  • chives for garnishing
  • Hollandaise Sauce
  • 2 large egg yolks
    ¼ cup melted grassfed butter or ghee
    2 teaspoons fresh lemon juice
    ¼ teaspoon paprika
    ¼ teaspoon sea salt


Break each egg into a separate small bowl or ramekin.
Trim the bottom ½-inch of the asparagus stalks, then slice them thinly lengthwise.
Bring a deep skillet of water to a boil.
Cook the asparagus in the boiling water for 5 minutes, until bright green and tender.
Remove with a slotted spoon, then add the apple cider vinegar and reduce the heat to a low simmer.
Carefully slide in each egg, one at a time.
Cover the pan, remove from the heat, and allow the eggs to cook for 7-9 minutes, until the whites are set and the yolks are still soft.
Drain on a paper towel.
--- Make the Sauce ---
Pour boiling water into a blender, then cover and let sit for 10 minutes. Dump out the water and dry the container thoroughly.
Blend the egg yolks with the lemon juice, salt, and paprika.
With the blender running on low, slowly pour in the hot melted butter.
Blend for about 30 seconds until the sauce has thickened and the butter is well incorporated. An immersion blender works really well for this as well. The sauce will continue to thicken as it cools.
Serve each egg over a plate of asparagus stalks and topped with hollandaise and chives.

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