Recipes

Asparagus Benedict with Herbed Béarnaise

This recipe puts a refined twist on classic Eggs Benedict—featuring poached eggs, prosciutto-wrapped asparagus and a rich, herbed Béarnaise sauce served over toasted focaccia. Perfect for brunch or a special occasion, it’s a fresh, flavourful dish that’s sure to impress.

The IngredientsFor the Herbed Béarnaise Sauce

3 egg yolks, room temperature
¼ tsp kosher salt
225g (16 tbsp) unsalted butter, cubed
½ tbsp fresh tarragon, finely chopped
½ tbsp fresh chervil, finely chopped (or parsley if unavailable)
10 ml white wine vinegar
1 tsp lemon juice
1 tsp finely minced shallot or onion

For the Poached Eggs

4 eggs
1 tbsp white vinegar

For the Prosciutto-Wrapped Asparagus

12 asparagus spears, ends trimmed
Olive oil
Salt and pepper
8 slices prosciutto (2 per 3 spears)

To Serve

4 slices focaccia bread, toasted

Make the Béarnaise Sauce

Step 1
Melt butter in a microwave-safe bowl (about 30 seconds).
Step 2
In a double boiler over simmering water, whisk egg yolks with white wine vinegar and lemon juice until thickened and creamy.
Step 3
Slowly whisk in the melted butter, a few cubes at a time, to emulsify.
Step 4
Stir in shallots, chopped tarragon, chervil, and salt. Keep warm.

Prepare the Asparagus

Step 1
Preheat oven to 375°F (190°C).
Step 2
Toss asparagus in olive oil, salt and pepper.
Step 3
Wrap bundles of 3 asparagus spears with 2 slices of prosciutto.
Step 4
Roast on a baking tray for 8–10 minutes, until prosciutto is crispy.

Poach the Eggs

Step 1
Bring a saucepan of water to a gentle simmer (not boiling).
Step 2
Add vinegar and swirl water to create a vortex.
Step 3
Crack in eggs one at a time. Poach for 3–4 minutes for runny yolks or longer for firmer eggs.
Step 4
Remove with a slotted spoon and set on a paper towel.