Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pounds | Fresh or frozen asparagas, 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 flakes |
1½ pounds | Fully cooked ham, cubed |
3 \N | Hard cooked eggs, chopped |
2 cups | Shredded cheddar cheese (8 oz.) |
\N \N | Toast points or biscuits |
In a saucepan, cook asparagas in a small amount of water until tender; drain and set aside. In a medium saucepan, mix cornstarch and 2 tb.
milk. Add butter, salt, pepper and remaining milk; cook and stir over medium heat until thickened and bubbly. Add parsley, ham, eggs, cheese and asparagas; cook and stir over low heat until ham is warmed and cheese is melted. Serve over toast points or biscuits.