Eggs Benedict With Asparagus And Crab - cooking recipe

Ingredients

1/4 cup parsley
1/4 cup vegetable oil
1 teaspoon vinegar
4 eggs
4 slices Canadian bacon, thin slices, cooked
2 English muffins
4 whole crab claws
steamed asparagus
Hollandaise sauce
3 egg yolks
1 tablespoon hot water
1 tablespoon lemon juice
1/2 cup unsalted butter, melted
salt and pepper

Preparation

Steam asparagus till tender with 1 teaspoon of vinegar.
Steam crab till fully cooked.
Poach eggs with parsley.
Heat muffinfs and cut in half. Place eggs on muffin halfs. Add cooked bacon, crab and aspargus and top with hollandaise sauce.