1 lb Fresh or frozen asparagas,
– cut into 1 inch pieces 1 tb Cornstarch
1 1/2 c Milk, divided
2 tb Butter or margarine
1 ts Salt
1/2 ts Pepper
1/2 ts Dried parsley flakes
1 1/2 lb Fully cooked ham, cubed
3 Hard cooked eggs, chopped
2 c 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.