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Asparagus a la Rachel
Ingredients
- 1 bunch asparagus, ends trimmed and cut into 1" diagonal pieces
- 2 slices of bacon - browned
- 1/2 tsp dried chipotle peppers
- 1/2 tsp cider vinegar
- 1 garlic clove, minced
- 2 Tbs honey - heaping
- 1/2 onion - chopped
- 1/4 tsp pepper
- 1/2 tsp salt - more to taste when ready to serve
Preparation
Brown bacon in a frying pan.
Remove bacon and add onion, garlic, and asparagus. When asparagus is cooked and onions are translucent,
Add the honey, peppers, salt, and pepper.
Remove to a serving dish add cider vinegar and toss.
Add more salt if tastes bitter
Source: Foodista

Asparagus Eggs Benedict
Ingredients
- 12 thin asparagus spears, (about 4 ounces)
- 1/3 cup butter
- 1 pinch cayenne pepper
- 3 large egg yolks
- 4 large eggs
- 2 English muffins
- 4 slices ham
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
Preparation
Fill a medium saucepan or wide deep skillet 3/4 full with hot tap water. Bring to a boil over high heat. Reduce heat to maintain a gentle boil. Trim off and discard the woody ends of asparagus.
Place asparagus in a shallow microwave-safe casserole dish, cover with vented plastic wrap, and cook at HIGH power 1-1/2 to 2-1/2 minutes or until asparagus is crisp-tender. Cover tightly; set aside in a warm place. Break whole eggs, one at a time, into a small dish. Slip eggs into simmering water. Cook for about 3 minutes for soft-set eggs or until cooked as desired. While eggs are cooking, place egg yolks in a blender container.
Add lemon juice, salt, and cayenne pepper.
Place butter in a microwave-safe measuring cup and cook at HIGH power until melted and bubbly, about 1 to 1-1/2 minutes. With the blender running, pour hot butter in a stream through the hole in the lid. Blend for 30 seconds or until the sauce has thickened. Split and toast English muffins.
Place warmed ham on each muffin half and top with about 3 asparagus. Using a slotted spoon, place poached eggs over asparagus. Spoon sauce over eggs.
Source: Foodista

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