Item required
1 package (10 oz.) frozen asparagus spears
4 English muffins, split and toasted 4 slices ham, 1/8 to 1/4 inch thick 4 poached eggs
1 recipe (2/3 cup) Hollandaise sauce (page 136)

Setting: HIGH
1. Remove wax or foil overwrap and place packac of frozen asparagus in oven; MICROWAVE for MINUTES. Open carton and rearrange, movir: center spears to outside. Close carton and MICRO¬WAVE for 2 MINUTES. Drain on paper towel.
2. Using 4 luncheon plates, arrange one Englis-muffin and one ham slice on each plate; divide as¬paragus evenly and arrange on ham.
3. MICROWAVE 2 plates at a time, 11/2 to 2 MIN-UTES or until ham is hot. Carefully place poached eggs on asparagus and top with hot Hollandaise sauce. Serve immediately.
4 Servings
TIP You may find it easier to poach the eggs conven¬tionally because you’ll have less egg breakage when placing on asparagus. This will also free the oven for preparation of asparagus and Hollandaise sauce.