The asparagus were so fresh and so small that once chopped, they quick-quick sauteed in butter in just a flash, maybe five minutes. Even if you're not interested in the fuss and calories of English muffins, Canadian bacon, poached eggs and hollandaise, still, try the asparagus all by themselves -- very very good!
WEIGHT WATCHERS ENGLISH MUFFINS
On a lark, I tried the Weight Watchers brand of English muffins. Harrrummph. They were cardboard-tasting AND pricey -- $3.59 vs $1.79 for Trader Joe's whole wheat English muffins (I love these!) and $1.99 for Bay's English muffins (long-time favorites). The only upside is that the Weight Watchers muffins add up to 1 point, the others to 2. But the real difference is minimal: 30 calories and 1 1/2 fat grams. Talk about "less is definitely more" and not in a good way.
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ASPARAGUS EGGS BENEDICT
Time to table: 30 minutes
MAKE THE HOMEMADE HOLLANDAISE
How to make hollandaise sauce in the blender
SET UP THE TOASTER with ENGLISH MUFFINS
4 English muffins, toasted and (if you like) buttered
1 pound skinny asparagus
1 tablespoon butter
Salt & pepper to taste
Wash the asparagus and snap off the woody ends. Cut into 1/4 inch pieces and saute in butter a skillet til just done.
HOW TO POACH EGGS
In a large shallow skillet, bring salted water and a splash of vinegar (which helps the whites set) to a boil. Reduce heat to maintain a slow simmer. Carefully slip four eggs into the water (it helps to drop them in small bowls beforehand, then gently slip into the water) and let cook, using a spoon to ladle water over the tops if needed. Cook til just done. (With liquid or soft centers, the eggs will not be fully cooked and so shouldn't be served to anyone concerned about raw eggs or salmonella.) Remove with a slotted spoon, draining well.
ASSEMBLE - per SERVING, bottom to top
Half an English muffin
Canadian bacon, sliced thin