Eggs Benedict with Asparagus

Ingredients:

• 2 bunches of thick asparagus (about 700 g)
• 1 tbsp. l. olive oil
• 1/3 cup mayonnaise
• 1/3 tbsp. grated parmesan
• 2 tablespoons lemon juice
• 1 tbsp. white vinegar
• 4 large eggs, room temperature
• 1 tbsp chopped fresh dill + a few sprigs for serving

Preparation:

1. Position a rack in the upper third of the oven and preheat the oven to grill mode.
2. Trim the bottom ends of the asparagus spears by about 2 cm and trim them to about half their length. Toss the asparagus with olive oil on a baking sheet. Season with salt and pepper and broil in the oven until dappled, stirring occasionally, about 7 minutes. Remove from the oven and set aside.
3. Combine mayonnaise, Parmesan, lemon juice and 1/2 teaspoon pepper in a small bowl and set aside.
4. Fill a large, straight-sided skillet with 2 inches of water and bring to a boil over medium heat. Add the vinegar. Crack an egg into a cup and carefully lower it into the water. Repeat with the remaining eggs and cook until the whites are set but the yolks are still runny, 3-4 minutes. Carefully remove the eggs from the water with a slotted spoon and pat dry with paper towels.
5. For servingDivide the asparagus among 4 plates and sprinkle with finely chopped dill. Top each serving with a poached egg, drizzle with a quarter of the sauce, and garnish with a sprig of dill.