1 package cornbread mix
2 cans asparagus
12 slices smoked turkey
12 to 14 strips bacon, cooked and crumbled
Bake cornbread according to package directions in a 9-inch round iron skillet. Remove from pan, and cut into 6 wedges. Slice each wedge in half to make sandwich. Warm asparagus in microwave or on top of stove. To assemble, place 1 piece of cornbread on plate, and add 2 slices turkey and 3-4 pieces asparagus. Top with second piece of cornbread. Place a spoonful of Easy Hollandaise Sauce on top of sandwich, and sprinkle liberally with crumbled bacon. Serve warm.
Yield: 6 sandwiches.
EASY HOLLANDAISE SAUCE:
3 egg yolks
Juice of 2 lemons
1 stick butter, cut into 1-inch pieces
Bring water to a simmer in the bottom of a double boiler. Place egg yolks and lemon juice in top bowl. Whisk eggs constantly until mixture begins to thicken. Remove from heat, andcontinue to whisk, adding butter one piece at a time until completely incorporated. Serve immediately.
Yield: 1 cup.