Asparagus Benedict

Once a fortnight, on a Monday morning we get a delivery of vegetables, eggs and coconut oil from Abel and Cole. Last time around, we received asparagus for the first time this year. It has to be one of my favourite British vegetables, whether roasted, steamed or thrown into a soup and I immediately threw together a late brunch for Lizzie and Guy.

Asparagus Benedict 2



Asparagus, potatoes, 1 lemon zested, 1 garlic clove, eggs, coconut oil, chives, salt and pepper.

For the sauce:

Two egg yolks, 50g butter, 1 tbsp lemon juice, salt and pepper.


I used both my Kamado Joe Big Joe and the Thermomix for this recipe but you could easily use your oven and poach your eggs whichever way you know best.

Light your bbq (oven) and bring it up to around 200C. Once the bbq is up to temperature, place on the grill a frying pan with a little butter.

Slice your potatoes in 1/2 cm slices. Season with salt and pepper.

When the bbq’s hot, add the coconut oil and throw in the potatoes, stirring quickly to coat. Keep stirring for a couple of minutes and then close the grill. (If you are using your oven, stir in a frying pan for a few minutes and then transfer into a hot roasting dish in the oven.) Very like how you would begin Parmentier potatoes. Toss occasionally and roast the potatoes for around 30 minutes or until golden. It works better if you only have one layer of potatoes in the frying pan/roasting dish.

Peel and finely chop the garlic. Zest and juice the lemon, keeping the zest separate. Prepare your asparagus.

Once the potatoes are golden, stir through the lemon zest and garlic. Pop the asparagus on top and place back in the bbq/oven for 7 minutes or until the asparagus is tender and just beginning to char.

Melt the butter in a pan. In a mixing bowl, place the egg yolks and 1 tbsp lemon juice with some salt and pepper. As soon as the butter is melted, gradually whisk into the egg yolk mixture until you have a creamy sauce. Pour it back into the butter pan and set aside. The hot butter will ensure the eggs have been cooked.
If you have a thermomix, place the eggs in the steaming basket. Fill it with 500g water and then cook them for 11 minutes, Varoma, speed 1. Otherwise poach your eggs however you prefer.
Once the timer is up, place you eggs briefly into a bowl of cold water and then peel them. They should slide out of their shell smoothly.
Pile the asparagus/potato mixture onto plates. Lay your poached egg on top and spoon on the butter sauce. Garnish with finely chopped chives and some salt and pepper. If you don’t have fresh chives , dried ones work great as a garnish, particularly when added to sauces.
Asparagus Benedict




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