Crab Cakes Eggs Benedict with Roasted Asparagus

All you have to do is combine all of the ingredients except the crab. Then fold in the crab. Chill for 1 hour or overnight so the cakes are easier to form. Heat up a few tablespoons of butter in a pan. Form 6 cakes about the size of an english muffin. Fry in the butter for 4 or 5 minutes on each side, until the cakes are heated through and golden brown. Now on to the poached eggs: Heat up 1 1/2 inches of water in a pan until the water is just starting to form little bubbles on the bottom. Add 1 Tablespoon of vinegar to the water.  Scrape the bubbles off the bottom of the pan so it doesn’t make permanent indentations in your poached eggs.   Crack each egg into a custard dish and gently slide the eggs into the water.  Once all eggs are in, cook for 4.5 minutes, and remove them with a slotted spoon in the same order that you put them in.  Move to a paper towel and drain. Then Toast an english muffin and top each half with a crab cake and top that with a poached egg.  Then the final step is to top the whole thing with hollandaise sauce (I use store-bought) and a dash of paprika for color. I serve these with Roasted Asparagus, which is the Perfect side! All you do is trim the asparagus, drizzle it with olive oil, salt and pepper.   Roast it on a foil lined baking sheet at 425 degrees for 20 minutes.  YUM!