Easy, Elegant Asparagus Poach

Easy, Elegant Asparagus Poach
Print Friendly

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
4 eggs
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.

Poach eggs.

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.

Serves 2-4.