| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | English | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 QueenBerta@aol.com on Feb 7, 1998
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