Asparagus Eggs Benedict

I pulled up Asparagus Eggs Benedict on a weeknight when the kids were already negotiating snacks.

As it warmed, the kitchen smelled like cinnamon humming under it all. I toasted the spices first; it wakes them up before any liquid hits the pan.

Most of the work happened on the stovetop while I packed lunches for tomorrow.

My youngest tried to steal a bite off the sheet pan; tiny fingerprints were the proof.

It wanted brightness, so I set lemon wedges on the table and it helped immediately.

Add roasted green beans and you’ve got a full plate without extra dishes.

Air fryer the next day gave it life; no sad sogginess.

A small pinch of flaky salt at the end made the flavors feel deliberate, not accidental.

I’d toast the spices longer and pull back on the sweetness to sharpen the edges.

If asparagus eggs benedict recipe brought you here, the short answer is: it’s worth making—with tweaks.

I’d make it again with small fixes and shave a point off the site’s rating.