INGREDIENTS

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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