Roasted Asparagus with Poached Eggs & Basil Hollandaise

For the asparagus and eggs:
Preheat the oven to 400 F. Peel the woody stems of the asparagus and trim off the hard end. Toss with 1 tablespoon olive oil, season with salt and pepper, and place it in a single layer on a baking sheet. Roast the asparagus in the oven for about 25-30 minutes, tossing every 10 minutes, until tender and still bright green.

While the asparagus is in the oven, heat a pot of water to just below boiling. Add the vinegar to the water. Crack one egg into a small bowl, and gently ease it into the water. Repeat for the next 3 eggs. If there’s not enough room in the pot, do the eggs in batches. Let the eggs cook in the water for about 4-5 minutes, until the whites are set, then remove them from the water with a slotted spoon to a wet paper towel lined plate.

Place the slices of prosciutto on a baking sheet, and spray lightly with olive oil. Flip them and give the other side a light spritz of olive oil. Place in the oven for 1-2 minutes, then flip them and cook for another minute or two just until crispy. Remove to a paper towel to drain any fat. Set aside until ready for use.

For the hollandaise sauce:
In a very small saucepan, heat the butter over medium heat until it just starts to bubble. The butter has to be hot to make the hollandaise.

Add the egg yolks, basil, lemon juice and salt to a blender. Turn the blender on low with the lid on. Remove the lid-stopper, and gently and carefully pour in the hot butter. Let it mix for about 10 seconds once all the butter is in.

For the assembly:
Divide the asparagus among four plates. Place a poached egg on top of the asparagus, then top with the basil hollandaise. For the finishing touch, crumble one slice of crispy prosciutto over the dish!