Mom's Asparagus Eggs Benedict
An elegant brunch dish with a couple time- and labor-saving tricks.
This is my mom’s recipe from her Meatless Dishes in Twenty Minutes book that she also reprinted for her weekly In Season newsletter in the early 2000s. Her Chef Mike (aka, microwave) tip for par-steaming the asparagus and blender trick for the hollandaise sauce makes things a lot easier. The end result is still as elegant and delicious as ever. Eggs benedict is always my preferred brunch order. It’s such a special dish I don’t make or get often, and it makes me super happy with every bite.
