Mushroom & Asparagus Eggs Benedict

• 12 fresh asparagus spears
• 3 teaspoons olive oil, divided
• 1 shallot, finely chopped
• 2 tablespoons butter, divided
• 2-2/3 cups sliced baby portobello mushrooms
• 2-1/2 cups sliced fresh shiitake mushrooms
• 1 garlic clove, minced
• 1/4 cup sherry
• 1/2 cup heavy whipping cream
• 1/2 teaspoon salt
• 1 tablespoon minced fresh basil
• 1 tablespoon white vinegar
• 4 eggs
• 4 slices French bread (3/4 inch thick), toasted
• 1/4 teaspoon pepper
• 2 teaspoons balsamic vinegar

1. Saute asparagus in 1 teaspoon oil in a large skillet until crisp-tender; remove and keep warm.
2. Saute shallot in remaining oil and 1 tablespoon butter in the same skillet until tender. Add mushrooms and garlic; cook 4 minutes longer. Add sherry, stirring to loosen browned bits from pan. Stir in cream and salt. Bring to a boil. Cook and stir for 1-2 minutes or until slightly thickened. Stir in basil.
3. Meanwhile, place 2-3 inches of water in a large skillet with high sides; add white vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.
4. Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted spoon, lift eggs out of the water.
5. Spread remaining butter over toast slices. Top each with asparagus, a poached egg and mushroom mixture. Sprinkle with pepper and drizzle with balsamic vinegar. Serve immediately.

olive oil, shallot, butter, baby portobello mushrooms, shiitake mushrooms, garlic, sherry, heavy whipping cream, salt, fresh basil, white vinegar, eggs, bread, pepper, balsamic vinegar

Taken from www.tasteofhome.com/recipes/mushroom-asparagus-eggs-benedict/ (may not work)