Easy, Elegant Asparagus Poach
The American Egg Board, New England
1/2 cup nonfat mayonnaise-style dressing
1/4 cup plain nonfat yogurt
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 a small bowl, beat together dressing, yogurt, lemon juice, and seasoning until well blended. Set aside.
Meanwhile, cook asparagus according to package directions. Drain well.
Place 1/4 of the asparagus spears on each muffin half.
Top each with an egg and about 2 1/2 tablespoons of the reserved sauce.