Roasted Asparagus And Prosciutto Benedict Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly flour your work surface.

Form shells

Unfold each thawed puff pastry sheet. Using a 3½–4 inch round cutter (or a knife), cut 8 rounds total (to serve 4 prepare 2 rounds per person). For each round, you can optionally cut a slightly smaller concentric circle from half of the rounds to create a rim and place the full round beneath the rim to form a shallow shell. Brush edges with a beaten egg mixed with 1 tsp water to help browning.

Bake

Transfer rounds to the prepared sheet. Prick the centers of the rounds that should remain flat with a fork to reduce puffing (if you made rims, leave the rim rounds unpricked). Bake 12–18 minutes until golden and puffed. If you made rims and centers, remove the center rounds after 10–12 minutes, return rims until deep golden. Cool on a rack 5 minutes before assembly.

While the pastry bakes, preheat a large skillet over medium-high heat. Toss asparagus with 1 tbsp olive oil, lemon zest, 1 tsp salt and 1 tsp black pepper. When skillet is hot, add asparagus in a single layer and cook 6–8 minutes, turning occasionally until tender-crisp and lightly charred. Remove to a plate.

Wrap two asparagus spears with one slice of prosciutto each (fold prosciutto lengthwise if slices are wide) and set aside. If any prosciutto gets too crisp during assembly, you may quickly warm it in the skillet for 20–30 seconds per side.

In a small saucepan over low heat, melt 2 tbs unsalted butter until foamy. Add 2 tbs whole-grain mustard and 1 tsp Dijon; stir to combine and warm gently 1 minute — do not boil.

Stir in 3 tbs Greek yogurt (or crème fraîche) until smooth. Add 1 tsp lemon juice, 1/2 tsp honey, 1 tbs chopped chives, 1/4 tsp black pepper and 1/4 tsp salt. Taste and adjust seasoning. Keep the sauce warm on the lowest heat or transfer to a small warm bowl; whisk occasionally so it remains silky.

Fill a medium saucepan with approximately 3 liters (3000 ml) water and bring to a gentle simmer (small bubbles, not a rolling boil). Add 1 tbsp vinegar and 1/2 tsp salt to the water.

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and slip one egg into the center. Poach eggs in batches of two if needed. Cook 3 to 3 1/2 minutes for runny yolks, or 4 minutes for slightly firmer yolks.

Use a slotted spoon to remove eggs, briefly drain on paper towel to remove excess water, and keep warm on a plate in a warm (not hot) oven (about 200°F/95°C) or in a shallow pan of warm water off the heat.

Place 1/2 cup baby arugula onto each puff pastry shell, arranging leaves so they form a small bed in the center.

Place one prosciutto-wrapped asparagus bundle (2 spears) on top of the arugula in each shell.

Gently place one warm poached egg on top of each asparagus-prosciutto bundle.

Spoon 1 to 1 1/2 tablespoons of the warm grain mustard sauce over each egg so it coats the egg and drips slightly onto the asparagus and arugula.

Finish with a scattering of extra chopped chives, a crack of freshly ground black pepper, and an optional squeeze of lemon. Serve immediately while pastry is crisp and eggs are warm.