Asparagus Eggs Benedict

Title: Asparagus Eggs Benedict
Categories: None
Yield: 1 Servings

12 Thin asparagus spears;
-(about 4 ounces)
4 lg Eggs
3 lg Egg yolks
1 tb Fresh lemon juice
1/4 ts Salt
1 pn Cayenne pepper
1/3 c Butter
2 Whole wheat or sourdough
-English muffins

Fill a medium saucepan or wide deep skillet 3/4 full with hot tap water.
Bring to a boil over high heat. Reduce heat to maintain a gentle boil. Trim
off and discard woody ends of asparagus. Place asparagus in shallow
microwave-safe casserole dish, cover with vented plastic wrap, and cook at
HIGH power 1-1/2 to 2-1/2 minutes or until asparagus are crisp-tender.
Cover tightly; set aside in a warm place. Break whole eggs, one at a time,
into a small dish. Slip eggs into simmering water. Cook about 3 minutes for
soft-set eggs or until cooked as desired. While eggs are cooking, place egg
yolks in blender container. Add lemon juice, salt and cayenne pepper. Place
butter in microwave-safe measuring cup and cook at HIGH power until melted
and bubbly, about 1 to 1-1/2 minutes. With blender running, pour hot butter
in a stream through the hole in the lid. Blend 30 seconds or until sauce
has thickened. Split and toast English muffins. Place 3 asparagus spears
over each muffin half. Using a slotted spoon, place poached eggs over
asparagus. Spoon sauce over eggs. Serving suggestion: Serve with a fresh
fruit salad or melon wedges. Makes 2 servings. SOURCE: “In Season,” a
weekly column written by Karen A. Levin Tribune Media Services Web Point

Posted to recipelu-digest by on Feb 7, 1998