Asparagus Eggs Benedict

Ingredients

• •4 ounces asparagus spears
• •⅓ cup butter
• •1 pinch cayenne pepper
• •3 large egg yolks
• •4 large eggs
• •2 english muffins
• •4 slices ham
• •1 tablespoon lemon juice
• •¼ teaspoon salt

Method

Adapted from foodista.com

1. 1Fill a medium saucepan or wide deep skillet ¾ full with hot tap water.
2. 2Bring to a boil over high heat.
3. 3Reduce heat to maintain a gentle boil.
4. 4Trim off and discard woody ends of asparagus.
5. 5Place asparagus in shallow microwave-safe casserole dish.
6. 6Cover with vented plastic wrap.
7. 7Cook at HIGH power 1½ to 2½ minutes or until asparagus are crisp-tender.
8. 8Cover tightly.
9. 9Set aside in a warm place.
10. 10Break whole eggs, one at a time, into a small dish.
11. 11Slip eggs into simmering water.
12. 12Cook about 3 minutes for soft-set eggs or until cooked as desired.
13. 13While eggs are cooking, place egg yolks in blender container.
14. 14Add lemon juice, salt and cayenne pepper.
15. 15Place butter in microwave-safe measuring cup.
16. 16Cook at HIGH power until melted and bubbly, about 1 to 1½ minutes.
17. 17With blender running, pour hot butter in a stream through the hole in the lid.
18. 18Blend 30 seconds or until sauce has thickened.
19. 19Split and toast English muffins.
20. 20Warm the ham slices in a dry skillet over medium heat until heated through, about 1 to 2 minutes per side.
21. 21Place warmed ham on each muffin half and top with about 3 asparagus.
22. 22Using a slotted spoon, place poached eggs over asparagus.
23. 23Spoon sauce over eggs.