6 eggs
2 tbsp. cream
1/2 tsp. Tabasco
1/4 tsp. salt
8 lg. cooked asparagus (canned or frozen)
1/2 stick butter
1 clove garlic, cut in half
2 tbsp. soft butter
2 tsp. anchovy paste
4 English muffins, toasted

Beat eggs, cream, Tabasco, and salt together until frothy. Cut asparagus in 1- inch pieces. Heat in the butter with garlic. Remove garlic when yellow. Add eggs, cook over hot water until creamy. Combine soft butter and anchovy paste. Spread on toasted muffins; top with eggs-paragus. Yield: 4 servings.