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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