In small bowl, stir together mayonnaise, yogurt, juice and seasoning until well blended. Set aside.

In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering. Break cold eggs, 1 at a time into custard cup or saucer or break several into bowl. Holding dish close to water’s surface, slip eggs, 1 by 1, into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.

Meanwhile, cook asparagus according to package directions. Drain well. Place 1/4 of the asparags spears on each muffin half. Top each with an egg and about 2 1/2 tablespoons of the reserved sauce.

Nutrient Information per serving of 1/4 recipe using Italian seasoning: Calories 185, Total Fat 5.72 g (1.59 g saturated), Cholesterol 212mg, Sodium 482 mg, Potassium 281 mg, Total Carbohydrate 22 g, Protein 11 g, provides 10% or more of DRV/RDI for Vitamins A and C, Riboflavin, Niacin, Phosphorus