| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Main dish, Casseroles |
6 |
Servings |
INGREDIENTS
| 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 |
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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