Title: Creamed Ham and Asparagas
Categories: Entree Casserole
Yield: 6 Servings

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.

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