Quick Asparagus Benedict

Directions

1. 1
   Place a rack in the top third of the oven and preheat the oven to broil.
2. 2
   Trim off about an inch from the bottom of the asparagus and peel about halfway up.
3. 3
   Toss the asparagus with the olive oil on a baking sheet.
4. 4
   Season with salt and pepper and broil until slightly blistered and tender, about 7 minutes.
5. 5
   Remove from the oven and set aside.
6. 6
   Combine the mayonnaise, Parmesan, lemon juice and 1/2 teaspoon pepper and set aside.
7. 7
   Fill a straight-sided skillet with about 2 inches of water and bring it to a bare simmer over medium heat.
8. 8
   Add the vinegar.
9. 9
   Crack an egg into a cup and gently slip it into the water.
10. 10
    Repeat with the remaining eggs and cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
11. 11
    Using a slotted spoon, gently scoop the eggs from the water and blot dry with a paper towel.
12. 12
    To serve, divide the asparagus among 4 plates, top each with a poached egg, drizzle with a quarter of the sauce and garnish with a sprig of dill.