| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Casseroles, Main dish | 6 | Servings | |
INGREDIENTS
| 1 | lb | Fresh or frozen asparagas |
| cut into 1 inch pieces | ||
| 1 | T | Cornstarch |
| 1 1/2 | c | Milk, divided |
| 2 | T | Butter or margarine |
| 1 | t | Salt |
| 1/2 | t | Pepper |
| 1/2 | t | 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 580
Calories From Fat: 401
Total Fat: 44.9g
Cholesterol: 233.4mg
Sodium: 2163.6mg
Potassium: 531.2mg
Carbohydrates: 7.4g
Fiber: <1g
Sugar: 3.7g
Protein: 35.1g