Creamed ham and asparagas

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 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.

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