1/2 cup nonfat mayonnaise-style dressing
1/4 cup plain nonfat yogur
1 tablespoon lemon juice
1/4 teaspoon fines herbs or Italian seasoning, crushed
1 package (10 oz.) frozen asparagus spears
2 whole-wheat English muffins, split and toasted
In small bowl, stir together mayonnaise, yogurt, juice and seasoning until well
blended. Set aside.
In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to
keep water gently simmering. Break cold eggs, 1 at a time into custard cup or saucer or
break several into bowl. Holding dish close to water slip eggs, 1 by 1,
into water. Cook until whites are completely set and yolks begin to thicken but are not
hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper
towels and trim any rough edges, if desired.
Meanwhile, cook asparagus according to package directions. Drain well. Place 1/4 of the
asparags spears on each muffin half. Top each with an egg and about 2 1/2 tablespoons of
the reserved sauce.