Asparagus Eggs Benedict (Microwave)

• 1/4 cup butter or margarine
• 1/4 cup light cream (half&half)
• 2 each egg yolks beaten
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon salt
• 2-3 grains cayenne pepper
• 1/2 teaspoon dry mustard
• 17 ounces asparagus drained
• 4 each english muffins split and toasted conventionally
• 4 slices ham
• 4 large eggs poached

1. In a 2 cup, non-metallic measuring cup melt butter in Micro- wave Oven 30 seconds.
2. Add light cream, egg yolks, vinegar, salt, cayenne and mustard; stir to blend thoroughly.
3. Heat, uncovered, in Microwave Oven 1 minute or until thickened.
4. Stir frequently.
5. Be careful not to overcook as sauce will curdle.
6. Beat sauce until light and fluffy.
7. Set aside.
8. Place asparagus in a shallow, heat-resistant, non-metallic baking dish and heat, uncovered, in Microwave Oven 1 to 2 minutes or until heated through.
9. Arrange toasted English muffin halves on a heat-resistant, non-metallic serving platter.
10. Place 1 slice of ham over 2 halves of the English muffin.
11. Divide asparagus among the 4 muffins.
12. Heat, uncovered, in Microwave Oven 2 1/2 to 3 minutes or until muffins and ham are heated through.
13. Carefully place poached eggs on asparagus.
14. Top with reserved sauce and heat, uncovered, in Microwave Oven 30 seconds to 1 minute or until hot.

butter, light cream, egg yolks, apple cider vinegar, salt, cayenne pepper, dry mustard, english muffins, ham, eggs

Taken from recipeland.com/recipe/v/asparagus-eggs-benedict-microwa-36202 (may not work)