Asparagus Eggs Benedict Recipe

Place the asparagus in a shallow microwave-safe casserole dish, cover with vented plastic wrap, and cook at HIGH power for 1-1/2 to 2-1/2 minutes, or until the asparagus are crisp-tender. Cover the dish tightly and set it aside in a warm place.

Break the whole eggs, one at a time, into a small dish. Carefully slip each egg into the simmering water. Cook for about 3 minutes for soft-set eggs, or until they reach your desired doneness.

While the eggs are cooking, place the egg yolks in a blender container.

Place the butter in a microwave-safe measuring cup and cook at HIGH power until melted and bubbly, about 1 to 1-1/2 minutes. With the blender running, slowly pour the hot butter in a steady stream through the hole in the lid. Blend for 30 seconds, or until the sauce has thickened to coat a spoon.

While the sauce blends, split and toast the English muffins.