In a 2 cup, non-metallic measuring cup melt butter in Microwave Oven for 30 seconds. Add light cream, egg yolks, vinegar, salt, cayenne and mustard; stir to blend thoroughly. Heat, uncovered, in Microwave Oven for 1 minute or until thickened. Stir frequently. Be careful not to overcook as sauce will curdle. Beat the sauce until light and fluffy. Set aside. Place the asparagus in a shallow, heat-resistant, non-metallic baking dish and heat, uncovered, in Microwave Oven 1 to 2 minutes or until heated through. 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. Heat, uncovered, in Microwave Oven 2 1/2 to 3 minutes or until muffins and ham are heated through. Carefully place poached eggs on asparagus. Top with reserved sauce and heat, uncovered, in Microwave Oven 30 seconds to 1 minute or until hot.

Eggs Benedict #2

4 eggs
4 slices of Canadian bacon, cooked
4 slices of tomato
1/2 cup of Hollandaise sauce
1/4 teaspoon of paprika

Poach eggs: Fill a large, deep skillet with 1-inch of water. Add 2 tablespoons of white vinegar and a dash of salt. Bring water to a simmer; do not boil. Carefully break eggs into water, cook until whites are firm. Remove with a slotted spoon. Place slices of tomato on top of each slice of Canadian bacon. Place poached eggs on top and pour the Hollandaise sauce over the eggs. Sprinkle with paprika. Serve immediately. Serves 2.