Asparagus Eggs Benedict

1. 1

   Fill a medium saucepan or wide deep skillet 3/4 full with hot tap water.

2. 2

   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.

3. 3

   Cover tightly; set aside in a warm place.

4. 4

   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.

5. 5

   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.

6. 6

   With blender running, pour hot butter in a stream through the hole in the lid. Blend 30 seconds or until sauce has thickened.

7. 7

   Split and toast English muffins. Place warmed ham on each muffin half and top with about 3 asparagus. Using a slotted spoon, place poached eggs over asparagus. Spoon sauce over eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.