Creamed ham and asparagas
6 servings
Ingredients
| Quantity | 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 | ||
Directions
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.