1/4 c Butter or margarine
1/4 c Light cream
2 Egg yolks, beaten
1 tb Cider vinegar
1/4 ts Salt
Few grains cayenne pepper
1/2 ts Dry mustard
17 oz Can asparagus spears,drained
4 English muffins, split and
-toasted conventionally
4 sl Ham
4 Poached eggs (recipe)
1. In a 2 cup, non-metallic measuring cup melt butter in Micro- wave Oven
30
seconds. Add light cream, egg yolks, vinegar, salt, cayenne and mustard;
stir
to blend thoroughly.
2. Heat, uncovered, in Microwave Oven 1 minute or until thickened. Stir
frequently. Be careful not to overcook as sauce will curdle.
3. Beat sauce until light and fluffy. Set aside.
4. Place asparagus in a shallow, heat-resistant, non-metallic baking dish
and
heat, uncovered, in Microwave Oven 1 to 2 minutes or until heated through.
5. Arrange toasted English muffin halves on a heat-resistant, non-metallic
serving platter. Place 1 slice of ham over 2 halves of the English muffin.
Divide asparagus among the 4 muffins.
6. Heat, uncovered, in Microwave Oven 2 1/2 to 3 minutes or until muffins
and
ham are heated through.
7. Carefully place poached eggs on asparagus. Top with reserved sauce and
heat, uncovered, in Microwave Oven 30 seconds to 1 minute or until hot.
