Asparagus Eggs Benedict

• asparagus spears4 ounces
• butter0.33333334 cup
• cayenne pepper1 pinch
• egg yolks3 large
• eggs4 large
• muffins2
• ham4 slices
• lemon juice1 tablespoon
• salt0.25 teaspoon

Instructions

1. 1

   Fill a medium saucepan or wide deep skillet 3/4 full with hot tap water.Bring to a boil over high heat.

2. 2

   Reduce heat to maintain a gentle boil.

3. 3

   Trim off and discard woody ends of asparagus.

4. 4

   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.

5. 5

   Slip eggs into simmering water.

6. 6

   Cook about 3 minutes for soft-set eggs or until cooked as desired.While eggs are cooking, place egg yolks in blender container.

7. 7

   Add lemon juice, salt and cayenne pepper.

8. 8

   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.

9. 9

   Blend 30 seconds or until sauce has thickened.Split and toast English muffins.

10. 10

    Place warmed ham on each muffin half and top with about 3 asparagus.

11. 11

    Using a slotted spoon, place poached eggs over asparagus.

12. 12

    Spoon sauce over eggs.