Recipe - Asparagus Eggs Benedict

12 Thin asparagus spears;
(about 4 ounces)
4 lg Eggs
3 lg Egg yolks
1 tablespoon Fresh lemon juice
One fourth teaspoon Salt
1 pn Cayenne pepper
1/3 cup Butter
2 Whole wheat or sourdough
English muffins

Fill a medium saucepan or wide deep skillet Three fourths 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
microwavesafe casserole dish, cover with vented plastic wrap, and cook at
HIGH power 1One half to 2One half minutes or until asparagus are crisptender.
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
softset 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 microwavesafe measuring cup and cook at HIGH power until melted
and bubbly, about 1 to 1One half 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 recipeludigest by QueenBerta@aol.com on Feb 7, 1998