Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 12 \N | Thin asparagus spears; (about 4 ounces) |
| 4 larges | Eggs |
| 3 larges | Egg yolks |
| 1 tablespoon | Fresh lemon juice |
| ¼ teaspoon | Salt |
| 1 pinch | Cayenne pepper |
| ⅓ cup | Butter |
| 2 \N | Whole wheat or sourdough English muffins |
Fill a medium saucepan or wide deep skillet ¾ 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 1-½ to 2-½ 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 1-½ 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 QueenBerta@... on Feb 7, 1998