ASPARAGUS EGGS BENEDICT

Asparagus Eggs Benedict image

Provided by Gayle Kennedy

Categories Eggs

Number Of Ingredients 13

1/2 c lite mayo
3/4 c lite sour cream
2 tsp melted butter (or butter flavored granules if you want to keep it extra light)
1/2 tsp lemon zest
1/8 tsp cayenne pepper
3 Tbsp non fat milk
1 Tbsp lemon juice
1 1/2 tsp prepared mustard
3/4 lb fresh asparagus, cut in half
8 oz egg substitute
1/4 tsp salt
1/8 tsp fresh ground pepper
8 english muffins, split and lightly toasted

Steps:

1. In a small saucepan, combine all sauce ingredients (1st 8 ingredients)and blend well. Heat over medium-low heat until hot; then keep warm until ready to serve. In a large non-stick skillet, bring 1 cup water to a boil. Add asparagus; return to boil. Reduce heat; cover and simmer 3 to 6 min. or until tender but not mushy. Remove from skillet, cover to keep warm but be careful that the cooking process doesn't continue and over cook them. Discard water and spray same skillet with non-stick spray. Add egg product, salt and pepper; mix well. Cook over medium heat, stirring frequently to scramble. Cook until set. To serve: place 2 English muffin halves on each plate. Top each with eggs, asparagus and 3 TBS (or more) sauce. (Note: if the sauce seems to thicken too much, add a touch of milk, heating first so not to cool down sauce) Sprinkle with paprika if desired and serve immediately