Ingredients needed:
* 12 fresh asparagus spears, trimmed and cut in half
* 1 envelope of hollandaise sauce mix
* 6 eggs
* 3 English muffins, split and toasted
* 1/2 cup of shredded Swiss cheese
* Paprika
Preparation steps:
* Place asparagus in a steamer basket. Place in a large saucepan over 1 inch of water; bring to a boil. Cover and steam for 4 minutes or until crisp-tender. Set aside.
* Prepare hollandaise sauce according to package directions. Meanwhile, in a large skillet, bring 2 inches of water to a boil. Reduce heat; simmer gently.
* Break cold eggs, one at a time, into a saucer. Holding the dish close to the surface of the water, slip the eggs, one at a time, into the water. Cook, uncovered for 4 to 5 minutes or until the whites are completely set and the yolks begin to thicken. With a slotted spoon, lift each egg out of the water.
* To assemble, place 4 pieces of asparagus on each muffin half. Top with a poached egg; sprinkle with cheese. Top each with about 3 tablespoons of hollandaise sauce and garnish with a dash of paprika.
* Serve immediately and enjoy.
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