Recipe#10753

Title: Eggs Benedict 04

From: "Karl E. Moser (KE3NF)" karl-m@home.com 
 Newsgroups: rec.food.recipes 
 Subject: Asparagus Eggs Benedict 
 Date: 27 Oct 1998 21:14:39 -0700 
 Message-ID: <3633C096.6B0FDC0@home.com> 

1/3 pound fresh Asparagus
 1/2 cup margarine
 1/2 cup flour
 3 cups milk
 1 1/4 cups chicken broth
 1/2 teaspoon salt
 1/8 teaspoon cayenne pepper
 1/3 cup shredded cheddar cheese
 1/2 pound sliced ham, cubed
 5 hard cooked eggs, quartered
 3-4 English muffins
 Cup asparagus into 1/2 inch pieces. Cook in a small amount of water
 until it changes color (about 2 minutes), drain and set aside. Melt
 margaine in 3 quart sauce pan. Stir in flour until smooth. Add
 broth, salt, cayenne pepper and bring to a boil; cook and stir for
 2 minutes. Add cheese, stir until it melts. Add eggs, ham and
 asparagus. Heat through. Serve over toasted English muffins.
 Serves 5-8 people