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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|Serving Size: 1 Serving (1756g)|
|Recipe Makes: 1|
|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 %|
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Calories per serving: 3423
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