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Wash the asparagus well and cut off the woody ends. In a saucepan, add water and salt and bring the water to a boil briefly, then reduce heat to medium. Now cook the asparagus in it for about 10-12 min until al dente.
In the meantime, wash the dill well, drain and chop coarsely. Separate one egg and put the yolk together with the yogurt, lemon juice and salt in a high mixing bowl and whisk with a blender. Melt the butter in a small saucepan and slowly add it to the egg mixture and mix it in. Now season the finished hollandaise with salt and pepper and put it in a metal bowl. Fold in the dill and keep warm in a warm water bath (but must not boil and be too hot).
In another large pot now put about 1 l of water and add salt and vinegar. Beat the second egg and now whisk in a cup together with the whites of the first egg. Now carefully put the whole thing into the boiling vinegar-salt-water and cook over low heat for about 5 minutes.
Heat a pan without fat and fry the bacon in it until nice and crispy. After the cooking time, remove the egg from the water bath with a skimmer and drain briefly on a paper towel.
To serve, first place the asparagus on the plate, then the crispy bacon and finally the egg Benedict on top. Finally, baste with the hollandaise and enjoy.
The recipe Eggs Benedict on asparagus with bacon and hollandaise sauce is composed of the following macronutrients.
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