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Asparagus Poach


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
4 eggs
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.