Yield: 6 Servings
|1 pounds||Fresh or frozen asparagas, cut into 1 inch pieces|
|1½ cup||Milk, divided|
|2 tablespoons||Butter or margarine|
|½ teaspoon||Dried parsley flakes|
|1½ pounds||Fully cooked ham, cubed|
|3||Hard cooked eggs, chopped|
|2 cups||Shredded cheddar cheese (8 oz.)|
|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.