1 lb Fresh or frozen asparagas, cut into 1 inch pieces
1 tbsp Cornstarch
1 1/2 cup Milk, divided
2 tbsp Butter or margarine
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Dried parsley flakes
1 1/2 lb Fully cooked ham, cubed
3 Hard cooked eggs, chopped
2 cup Shredded cheddar cheese (8 oz.)
Toast points or biscuits
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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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