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Name: Asparagus Eggs Benedict
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 Whole wheat english muffins or sourdough english muffins; 1 tb Fresh Lemon Juice; 12 Thin spears asparagus; 4 lg Eggs; 3 lg Egg yolks; 1 pn Cayenne pepper; 1/4 ts Salt; 1/3 c Butter

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INGREDIENTS

2 Whole wheat english muffins ; or sourdough english muffins
1 tb Fresh Lemon Juice
12 Thin spears asparagus
4 lg Eggs
3 lg Egg yolks
1 pn Cayenne pepper
1/4 ts Salt
1/3 c Butter

Servings

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

NOTES

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Asparagus Eggs Benedict

2 Whole wheat english muffins or sourdough english muffins
1 tb Fresh Lemon Juice
12 Thin spears asparagus
4 lg Eggs
3 lg Egg yolks
1 pn Cayenne pepper
1/4 ts Salt
1/3 c Butter

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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Nutrition

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Serving Size: 1 Serving (1756g)
Recipe Makes: 1

Calories: 3423
Calories from Fat: 2429 (71%)

Amt Per Serving		% DV

	Total Fat 269.9g	360 %
	Saturated Fat 108.7g	544 %
	Monounsaturated Fat 102g
	Polyunsanturated Fat 33.7g
Cholesterol 9425.8mg		2900 %
Sodium 2296.4mg		79 %
Potassium 2359.9mg		62 %
Total Carbohydrate 55.5g		16 %
	Dietary Fiber 8.3g	33 %
	Sugars, other 47.2g
Protein 200.6g		287 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3423

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