Smoked Salmon Asparagus Quinoa Cake Eggs Benedict

Ingredients

• 1/2 cups butter, melted and hot
• 2 tablespoons lemon juice, hot
• 4 tablespoons water, hot
• 3 egg yolks
• 1 tablespoon dill, chopped
• salt and pepper to taste
• 4 eggs
• 4 asparagus quinoa cakes, see below
• 12 spears asparagus, blanched
• 4 ounces smoked salmon
• 1/2 cup quinoa, rinsed
• 1 cup water or broth
• 1/2 pound asparagus, grated or processed
• 2 green onions, sliced
• 1 clove garlic, chopped
• 1 handful dill, chopped
• 1 handful parsley, chopped
• 2 eggs, lightly beaten
• 1/4 cup flour
• 1/4 cup feta, crumbled
• salt and pepper to taste
• oil for frying