Asparagus Eggs Benedict

Ingredients

• Salt and pepper - To taste
• Cayenne pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Butter - 2 tablespoons
• English muffins - 2, split and toasted
• Eggs - 4 large
• Asparagus - 1 bunch

Instructions

1. Preheat your oven to 400°F. Arrange the asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 10-15 minutes, until tender.
2. While the asparagus is roasting, poach the eggs. Bring a pot of water to a simmer, then carefully crack the eggs into the water. Cook for 4-5 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
3. To make the hollandaise sauce, melt the butter in a small saucepan. In a blender, combine the egg yolks, lemon juice, and cayenne pepper. With the blender running, slowly pour in the melted butter until the sauce is thick and creamy. Season with salt and pepper.
4. To assemble, place the roasted asparagus on the toasted English muffins, top with the poached eggs, and drizzle with the hollandaise sauce. Serve immediately.