Eggs Benedict with Asparagus and Brie

Directions

1. 1.

   Preheat the oven to 350°F.

2. 2.

   Bring a large saucepan of water to a boil. Cut off and discard the woody ends from the asparagus and boil the spears for 5 minutes, or until fork- tender but still firm. Drain, transfer to a dish, and sprinkle the lemon juice on top.

3. 3.

   Heat a wide 3-quart saucepan of water over medium heat and add a pinch of salt. Poach the eggs.

4. 4.

   Place the English muffins on a baking sheet lined with parchment paper. Top each muffins half with 3 asparagus spears and 2 slices of Brie. Bake for 5 minutes, or until the cheese is melted and bubbling.

5. 5.

   Top each muffins half with a poached egg and 1 tablespoon of the Hollandaise sauce and season with a pinch each of salt and pepper. Serve immediately.