Lynne M. Giffen's Recipe

Asparagus Eggs Benedict

Category: Recipes

presented by The Ludington House, Victorian Bed & Breakfast

3/4 pound fresh Asparagus
1/2 cup margarine
1/2 cup flour
3 cups milk
11/4 cups chicken broth
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 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