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Grilled Asparagus Benedict

Author: NORR
Serves: 4

Crisp roasted asparagus with aged ham, creamy bearnaise sauce & poached eggs make for the perfect spring brunch!

Don’t be fooled, this dish is all about the asparagus! Crisp roasted asparagus pairs perfectly with aged ham, creamy bearnaise sauce, and a perfectly poached egg. This is the ultimate spring-inspired brunch recipe. Enjoy this with a crisp mimosa and you have yourself a perfect Sunday brunch!


Vinegar Reduction for Bearnaise Sauce

  • 1½ tablespoons white wine
  • 1½ tablespoons white wine vinegar
  • ¼ teaspoon freshly ground black pepper
  • 1 small shallot, minced
  • 2 sprigs tarragon

Roasted Asparagus

  • 2 1-pound bundles asparagus, trimmed
  • ¼ cup Zupan’s olive oil
  • Kosher salt to taste
  • Freshly cracked black pepper to taste

Bearnaise Sauce

  • 4 egg yolks
  • ¼ teaspoon kosher salt
  • 225 grams clarified butter, warmed to 120°F
  • ½ tablespoon chopped tarragon
  • ½ tablespoon chopped chervil (optional)

Poached Eggs

  • ¼ cup white wine vinegar
  • 4 eggs


  • 6-8 ounces Serrano ham, thinly sliced
  • Flaky sea salt (optional)
  • ¼ cup tarragon leaves


1. Preheat the oven to 450°F. Bring a large, shallow pot of water and the white wine vinegar to a boil for the eggs.
2. In a small saucepan, combine the wine, vinegar, pepper, shallot, and tarragon. Bring to a simmer over medium heat and cook until reduced by half. Remove the pan from the heat. Remove tarragon and keep warm.
3. Coat a large oven-safe skillet or grill pan with olive oil. Add the asparagus and season generously with salt and pepper. Roast in the oven until charred and crisp, 10-12 minutes.
4. Meanwhile, make the bearnaise sauce. Place the egg yolks into a tall glass and add the warm vinegar reduction and salt. Whisk for 2-3 minutes. Then slowly drizzle in the warm clarified butter, whisking constantly, until emulsified. Add the tarragon and chervil and season to taste with salt.
5. To poach the eggs, swirl the boiling water to create a vortex and carefully crack in the 4 eggs. Cook for 3 minutes, then carefully remove with a slotted spoon.
6. Divide the asparagus between 4 serving plates. Top with 3 to 4 slices of ham, slightly folded to create some height and to make a nest for the egg. Place an egg on top and cover with bearnaise sauce. Garnish with flaky sea salt if you like and additional tarragon leaves. Serve immediately.