Grilled Asparagus Benedict | Zupan’s Recipes

Ingredients

• 1½ tablespoons white wine
• 1½ tablespoons white wine vinegar
• ¼ teaspoon freshly ground black pepper
• 1 small shallot, minced
• 2 sprigs tarragon
• 2 1-pound bundles asparagus, trimmed
• ¼ cup Zupan’s olive oil
• Kosher salt to taste
• Freshly cracked black pepper to taste
• 4 egg yolks
• ¼ teaspoon kosher salt
• 225 grams clarified butter, warmed to 120°F
• ½ tablespoon chopped tarragon
• ½ tablespoon chopped chervil (optional)
• ¼ cup white wine vinegar
• 4 eggs
• 6-8 ounces Serrano ham, thinly sliced
• Flaky sea salt (optional)
• ¼ cup tarragon leaves