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