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1
Fill a medium saucepan or possibly wide deep skillet 3/4 full with warm tap water.
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2
Bring to a boil over high heat.
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3
Reduce heat to maintain a gentle boil.
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4
Trim off and throw away woody ends of asparagus.
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5
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 min or possibly till asparagus are crisp-tender.
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6
Cover tightly; set aside in a hot place.
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7
Break whole Large eggs, one at a time, into a small dish.
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8
Slip Large eggs into simmering water.
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9
Cook about 3 min for soft-set Large eggs or possibly till cooked as desired.
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10
While Large eggs are cooking, place egg yolks in blender container.
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11
Add in lemon juice, salt and cayenne pepper.
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12
Place butter in microwave-safe measuring c. and cook at HIGH power till melted and bubbly, about 1 to 1-1/2 min.
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13
With blender running, pour warm butter in a stream through the hole in the lid.
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14
Blend 30 seconds or possibly till sauce has thickened.
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15
Split and toast English muffins.
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16
Place 3 asparagus spears over each muffin half.
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17
Using a slotted spoon, place poached Large eggs over asparagus.
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18
Spoon sauce over Large eggs.
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19
Serving suggestion: Serve with a fresh fruit salad or possibly melon wedges.
