Yield: 6 servings
Measure | Ingredient |
---|---|
1 pounds | Asparagus -- fresh or |
\N \N | Frozen |
\N \N | Cut into 1 inch pieces |
1 tablespoon | Cornstarch |
1½ cup | Milk -- divided |
2 tablespoons | Butter or margarine |
1 teaspoon | Salt |
½ teaspoon | Pepper |
½ teaspoon | Dried parsley -- flaked |
1½ pounds | Cooked ham -- cubed |
3 eaches | Hard-boiled eggs -- chopped |
2 cups | Shredded cheddar cheese |
\N \N | Toast points or biscuits |
In a saucepan cook asparagus in a small amount of water until tender; drain and set aside. In a medium saucepan, mix cornstarch and 2 tablespoons milk. Add butter, salt, pepper and remaining milk; cook and stir over medium heat until thickened and bubbly. Add parsley, ham, eggs, cheese and asparagus; cook and stir over low heat until ham is warmed and cheese is melted. Serve over toast point or biscuits. Yield: 4 to 6 servings.
Recipe By : Country Woman