Eggs Benedict with Asparagus

Directions

1. Fill saucepan with enough water to come 3 inches up side. Heat until water simmers gently; stir in vinegar. Break each egg into small dish; holding dish just above simmering water, slip each egg into water. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set and yolk is cooked to desired doneness. Remove eggs with slotted spoon; drain well on paper towel.
2. Meanwhile, microwave Queso Blanco Sauce for 1 to 2 minutes or until warm (do not boil). Top each croissant half with asparagus, poached egg and Queso Blanco Sauce.