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Deconstructed Asparagus Eggs Benedict Salad

September 9, 2018 by Tangled with Taste 8 Comments

Grilled Asparagus Eggs Benedict with Poached Eggs, Prosciutto, and Butter Croutons; all drizzled with an amazing and simple Hollandaise sauce. Amazing recipe for deconstructed Asparagus Eggs Benedict.

Deconstructed Asparagus Eggs Benedict by Flirting with Flavor, with a foll proof recipe for AMAZING hollandaise sauce.

Deconstructed Asparagus Eggs Benedict

©Tangled with Taste by TangledwithTaste.com
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This post was originally posted in March 2017 but has been reposted for easy findings….

Dear Reader, this deconstructed Asparagus Eggs Benedict recipe is not for the faint of heart. It’s for those of you who love the absolute satisfaction that comes from creating a beautiful dish that tastes super incredible! While this version of Eggs Benedict is actually not hard to make at all, it is however involved.

I do want to point out though that it is SOO totally worth it! Gosh sakes, it is seriously delicious! Try eating Deconstructed Asparagus Eggs Benedict with some homemade rolls for sopping up the extra Hollandaise sauce, y’all are going to want to marry me for this one. Just warning you…

super easy recipe for amazing asparagus eggs benedict by Flirting with Flavor.

 Embarrassed Eggs

Before I tell you how to cook this delicious Eggs Benedict dish, would you like to hear one of my top ten most embarrassing moments ever?

Good, because here goes.

Back in High School and College I participated in Beauty Pageants. Don’t laugh, it helped me pay for college and was a great opportunity for building friendships and confidence. Anyway, that’s not the embarrassing part; that’s just setting the stage for it.

So picture this: Me, looking all fabulous and having done great in the personal interview, then the fitness routine and finally the talent portion of the pageant; now it’s time for the interview questions in front of the audience…

Deconstructed Asparagus Eggs Benedict with foold proff AMAZING blender Hollandaise sauce, recipe by Flirting with Flavor

Interviewer:

Juli, some women have chosen to harvest and sell their eggs; what are your thoughts on this and do you think it is ethical?

Me:

Honestly I don’t see how it could be considered unethical. I mean if they are raising and taking care of the chickens, they should be allowed to do what they please with the eggs. Although perhaps the chickens disagree with my opinion. The real question is, why are we worried about “women” selling their eggs? Should there really be gender attached to this concern? Pretty sure men have eggs t…

At about that moment I realized we weren’t discussing chicken eggs at all. However dear Reader, you need not worry because I thought of a genius thing to say to fix my blunder!

Most amazing way to serve Asaparagus!!!

Me:

Bok!

Insert big smile and try to act like that answer was on purpose and not totally ridiculous.

Thank you.

I’ve never talked about eggs without thinking of that moment since. Embarrassing as it was, I do however have to point out that I still did great in the pageant an ended it with the “Miss Congeniality” award and a $500 scholarship.

Deconstructed Asparagus Eggs Benedict with Poached Eggs, Proscuitto, grilled Asparagus, Butter Croutons, and the most amazing Blender-Hollandaise sauce ever! Recipe by Flirting with Flavor.

How to Poach {CHICKEN} Eggs

Poaching eggs looks much harder than it actually is. Let me give you a quick step by step with some pointers and then we will move on to the actual recipe:

  1. On high, bring a sauce pot with approximately 3-4 inches of water and 2 tablespoons of vinegar in it, to a boil.
  2. Next, crack your egg into a bowl and have it ready to go.
  3. Then, take a spoon to your boiling water and stir around the outside of the boiling water 3 to 4 times in a circle to get it (sort of) whirl-pooling.
  4. Now gently slip your egg from the bowl into the center of your whirlpool, and turn the temperature down to to medium-medium-high.
  5. Cook in the hot water for 4 minutes for a soft yolk, or 6 minutes for a more solid yolk.
  6. Finally, with a slotted spoon, remove eggs from water and trim off any excess egg tails because they kinda look gross and like the other kind of eggs. Haha! (Actually I have no idea what the other kind of eggs look like).
  7. Serve immediately or place in a bowl of ice water to stop the cooking process (and then put it back in hot water with any other poached eggs, for 30 seconds, just before plating).

Super easy! However, the number of steps I just listed makes it seem harder than it actually is. Honestly though, it’s a quick and easy process and so totally worth it!

asparagus eggs benedict recipe by Flirting with Flavor

Alright y’all, let’s eat!

Recipe for Deconstructed Asparagus Eggs Benedict:

Deconstructed Asparagus Eggs Benedict
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Ingredients

  • 4-6 slices thinly sliced Prosciutto
  • 1 cup Butter (or Butter Garlic) Croutons
  • For the Poached Eggs
  • Water
  • 2 tablespoons white vinegar
  • 4 Eggs
  • Salt and Pepper to taste
  • For the Asparagus
  • 2 bunches thin asparagus
  • Canola or Vegetable Oil
  • Salt and Pepper
  • For the Blender Hollandaise (makes about 1 cup)
  • 3 Egg Yolks
  • 1 tsp Lemon Juice
  • Dash of Cayenne (optional)
  • 5 Tablespoons (half a cube) Butter
  • 3 Tablespoons Heavy Whipping Cream

Instructions

    For the Poached Eggs
  1. Bring water and Vinegar to a boil on high, then stir in a circle until you create a slight whirlpool.
  2. Add an egg to the center of the whirlpool and drop temperature down to medium high.
  3. Cook for 4-6 minutes, then remove with slotted spoon and either serve immediately or submerge in an ice bath to stop the cooking process.
  4. Repeat these steps until you've cooked all 4 of your eggs.
  5. For the Asparagus
  6. Break the hard ends off the asparagus then peel the stalks about halfway with a vegetable peeler.
  7. Place all your trimmed and peeled asparagus om a tray generously drizzle with oil, then season with salt and pepper.
  8. Grill your asparagus, or in batches, cook it in a frying pan for about 2 minutes on each side.
  9. For the Blender Hollandaise
  10. Place Egg Yolks, Lemon Juice, and (optional) cayenne pepper into your blender.
  11. In a small sauce pan, combine butter and cream over medium-high-high heat.
  12. Heat butter cream until it is simmering and foaming.
  13. Turn your blender on and through the spout or top opening, slowly pour simmering butter-cream in with the egg yolks. It'll thicken as the hot butter/cream cooks it while blending.
  14. Butterflies in your Stomach moment!!!
  15. Arrange your Asparagus on a Platter,
  16. Place the prosciutto around the Asparagus,
  17. Season your eggs with Salt and Pepper and place them alongside the proscuitto.
  18. Sprinkle it all with the Croutons,
  19. and finally; drizzle everything with the Hollandaise.
  20. Serve and Enjoy!
7.8.1.2
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https://tangledwithtaste.com/deconstructed-asparagus-eggs-benedict/
FlirtingwithFlavor.com

Nutrition

Calories

322 cal

Fat

24 g

Carbs

11 g

Protein

14 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Deconstructed Asparagus Eggs Benedict Salad with the most AMAZING and easy blender Hollandaise recipe by Flirting with Flavor!

Ashes for Beauty

PS- Who wants another sneak peak from my book?! This comes from the first chapter:

“Lena, I am hungry. Go fetch me some of that freshly baked bread Cook always has this time of day. Oh and make sure to get some fresh raspberry preserves too.”

“Lena! Are you listening to me?”

“Lena!” A hand on my shoulder brings me round.

I find myself looking up into the green eyes and pale face of an almost thirteen year old girl with silky shoulder length red hair. She has a flawless upturned nose and a completely freckle free face, which I must point out really isn’t normal for her hair and skin color. Truly, I think it’s a general rule of life that when one has red hair they also have freckles. But not her, she must’ve somehow lost her freckles.  And even though I’ve a darker more sunloved complexion and am therefore not of the freckle having nature, I seem to have found what Salena lost.

I have eight freckles. A good number to be sure. That’s why I don’t complain, if I were to have thirteen say, or maybe five, well then I would have reason to be upset. But eight freckles across my small somewhat buttoned nose and dimpled cheek, (for you see only my right cheek has freckles which is quite ill-fated for that is the only side with a dimple too), is a beautiful number to have. Or so Papa tells me. Anyhow, the face I’m looking into has none, not a one freckle to be found and that combined with her fiery hair; well, she could be Mother’s twin.

“Lena!” she says again. “Did you hear what I was saying?”

“I’m not Lena” I say.

“Of course you’re not, but if you’re gonna play the maid and me the princess, then obviously your name should be Lena and mine Gulianya.”  Lena tells me, turning away to fix the slightly askew tiara atop her head in the looking glass.

Filed Under: Appetizers, Breakfast, Main Dish, Party Food, Salad, Sides, Vegetable Dishes Tagged With: asparagus, asparagus eggs benedict, deconstructed eggs benedict, deconstructed foods, eggs benedict, fool proof hollandaise, hollandaise, vegetable eggs benedict


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Reader Interactions

Comments

  1. Seth says

    March 12, 2017 at 8:09 pm

    Wow! I LOVE hollandaise sauce! This looks so so good!
    Reply
    • Flirting with Flavor says

      March 16, 2017 at 12:12 am

      It really is! You should make it or have you're amazing wife make it for you sometime. Bomb-Diggity!
      Reply
  2. Mandy says

    March 12, 2017 at 12:54 pm

    Thus sounds amazing!!! And I loved the pageant story!
    Reply
    • Flirting with Flavor says

      March 12, 2017 at 4:11 pm

      Haha! That moment is the reason all video of that pageant has been destroyed! LOL :)
      Reply
  3. Colleen says

    March 11, 2017 at 10:37 am

    These looks so good! I'm thinking Easter brunch? Thanks for sharing more of your book (and life moments). It's so fun to learn more about you(:
    Reply
    • Flirting with Flavor says

      March 12, 2017 at 4:10 pm

      Right?! Perfect for Easter Brunch!!!
      Reply

Trackbacks

  1. Lemon Parmesan Roasted Asparagus | Flirting with Flavor says:
    August 16, 2017 at 11:38 pm
    […] Asparagus peeled on their lower half to dispel any bitter flavors, lightly drizzled with olive oil and lemon juice, seasoned with salt and pepper, then sprinkled with parmesan cheese. Placed on a cookie sheet and roasted to perfection; this lemon parmesan roasted asparagus is the perfect side to any meal, or topped with a poached egg and served as a main dish similar to asparagus eggs benedict. […]
    Reply
  2. Incredible & Easy Eggs Benedict | Flirting with Flavor says:
    March 15, 2017 at 12:28 am
    […] gave these same directions in my Deconstructed Asparagus Eggs Benedict recipe post, however, because the poached eggs are the most important part of the Eggs Benedict (except perhaps […]
    Reply

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