Best Eggs Benedict

This Eggs Benedict recipe also requires
you to making a Hollandaise Sauce.
This sauce doesn't keep well and
should be eaten immediately.

Ingredients:
2 quarts water
1 Tbsp white wine vinegar
5 asparagus spears
1/2 English muffin
1 large egg
2 Tbsp hollandaise sauce

Directions:
Heat one quart of water in a saute pan
over medium-high heat.
The water should never come to a full boil
Place the asparagus spears in the water
and cook for about 5 – 7 minutes until
they are bright green
and only very slightly limp.
Remove and place on a paper towel.
Keep the water in this first pan
at the poaching stage and place
the second quart of water in a
large skillet over medium high heat
and add the vinegar.
Bring the water vinegar
mixture to a slow boil.
After both of the pans
are at poaching stage,
add the asparagus back
into the first pot of water.
Remove the egg from the refrigerator
and crack it into a teacup or custard dish.
Gently place the egg
in the water with the vinegar.
As the egg begins to cook,
place a half of an English muffin
in the toaster and start toasting.
Heat the hollandaise sauce gently
over low heat stirring frequently.
Do not let it boil.
At the time the English muffin is done,
the asparagus and eggs
should be nearly finished cooking.
The hollandaise has to be hot,
Assemble each serving by placing
the English muffin on a plate
and top with the blanched asparagus spears.
Place the poached egg over the asparagus
and then spoon 2 tablespoons of the
hollandaise sauce over the top of the egg.