Asparagus is great with Hollandaise sauce. So are eggs (as in Eggs Benedict). Combined here, they make a fantastic brunch, lunch, or light supper entree.
Preheat oven to 400 degrees Fahrenheit.
Rinse the asparagus and break off the tough ends. (If you hold the asparagus spear at each end and bend it slightly, it will break at the right spot.) If using thicker spears, trim off the larger buds near the bottom of the stalk as desired.
Line up the asparagus spears in a single layer in a baking dish or pan.
Drizzle the asparagus lightly with the olive oil, turn to coat, and then sprinkle with salt and pepper to taste.
Roast for about 5-12 minutes, until the asparagus are tender when pierced with a fork, but still firm. The roasting time will depend on the thickness of the asparagus spears. For very thin asparagus, start checking them after about 4 minutes.
Divide the roasted asparagus spears evenly onto 4 individual serving plates. Top each portion with one sliced egg. Top with the Hollandaise sauce, sprinkle lightly with paprika, and serve.
-- 4 servings