This dish serves four and is really easy, tasty, light, and healthy! If you would prefer two eggs per person simply poach eight eggs. ;-)
By Deeli from Richland, WA
Looks fantastic! I do something like this on weekends. I start with a toasted English muffin, place fresh crab meat on it. Then add the poached eggs and then the asparagus, then top it with sauce Bearnaise. It's called Eggs Oscar.
When buying asparagus look for fat stalks with tightly closed tips. Trim the bottom off. If it's tough keep cutting small portions off the end until it's more tender.
Have you ever fried several bacon strips just because you needed the grease for seasoning? This is one of my favorite recipes and it will utilize any unused cooked bacon.
Eating more vegetables will improve your health. Here is a simple but delicious way to cook asparagus:
This flavorful dressing gives a delicious twist to steamed asparagus.
Heat oil in skillet. Add chicken and cook for about 10 minutes or just until browned. Add soup, milk, lemon juice and pepper. Heat to a boil.
Two cans salmon any kind. Clean, de-bone and skin the salmon. Mix with chopped onion to taste, two eggs, bread crumbs, as needed about 1 cup...
In a saucepan, melt butter, stir in flour, and cook until thick. Gradually stir in milk and cook until bubbly and thickened.
This is a perfect snack for someone on a low-carb diet. You could have a few of these for lunch or for a light snack.
Heat pan and add oil. Add remainder of ingredients except asparagus. Cook until it comes to a boil. Shut off flame or move pan off ring. Now add asparagus and toss lightly.
Preheat oven to 350 degrees. Layer bottom of a glass baking dish with asparagus. (I use frozen asparagus).
In deep dish, place drained asparagus. Gradually add oil to vinegar, using whisk to blend. Add remaining ingredients to oil and vinegar and pour mixture over asparagus.
Melt butter in a small non-reactive saucepan over low heat. Stir in lemon juice, mustard, pepper and all but 1/2 tsp. chives. Cover and keep warm over lowest heat.
Use 1/2 of the white sauce to cream the chipped beef. Melt the cheese in remaining sauce to make a cheese sauce. Place creamed beef over toast; arrange asparagus spears over beef and pour small amount of cheese sauce over asparagus.
In small bowl, combine garlic powder, rosemary, and salt. Sprinkle over chicken. Lay 1/2 slice cheese on each piece.
Place all ingredients in a food processor. Season with salt and pepper to taste. Process until thoroughly combined. Serve with crackers or corn chips.
