1/4 c  Butter or margarine

    1/4 c  Light cream

      2    Egg yolks, beaten

      1 T  Cider vinegar

    1/4 t  Salt

           Few grains cayenne pepper
    1/2 t  Dry mustard

     17 oz Can asparagus spears,drained

      4    English muffins, split and

           -toasted conventionally
      4 sl Ham

      4    Poached eggs (recipe)

  1. In a 2 cup, non-metallic measuring cup melt butter in Micro- wave Oven

  30

  seconds. Add light cream, egg yolks, vinegar, salt, cayenne and mustard;
  stir
  to blend thoroughly.
  2. Heat, uncovered, in Microwave Oven 1 minute or until thickened. Stir

  frequently. Be careful not to overcook as sauce will curdle.
  3. Beat sauce until light and fluffy. Set aside.

  4. 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.
  5. Arrange toasted English muffin halves on a heat-resistant, non-metallic

  serving platter. Place 1 slice of ham over 2 halves of the English muffin.
  Divide asparagus among the 4 muffins.
  6. Heat, uncovered, in Microwave Oven 2 1/2 to 3 minutes or until muffins

  and
  ham are heated through.
  7. Carefully place poached eggs on asparagus. Top with reserved sauce and

  heat, uncovered, in Microwave Oven 30 seconds to 1 minute or until hot.