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Recipe Name: Asparagus Eggs Benedict Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

12 Thin asparagus spears
about 4 ounces
4 Eggs
3 Egg yolks
1 Tablespoon(s) Fresh lemon juice
1/4 Teaspoon(s) Salt
1 Pinch(s) Cayenne pepper
1/3 Cup(s) Butter
2 Whole wheat or sourdough
English muffins
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 on Feb 7, 1998

Nutrition (calculated from recipe ingredients)
Calories: 1490
Calories From Fat: 884
Total Fat: 99.9g
Cholesterol: 1460mg
Sodium: 10236.3mg
Potassium: 6023.2mg
Carbohydrates: 85.6g
Fiber: 33g
Sugar: 1.5g
Protein: 93.1g

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