- 1 pound fresh asparagus, trimmed
- 3/4 cup butter or margarine
- 3/4 cup all-purpose flour
- 4 cups milk
- 1 (14.5 ounce) can chicken broth
- 1 pound cubed fully cooked ham
- 1 cup shredded Cheddar cheese
- 8 hard-cooked eggs, quartered
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 10 biscuits, warmed
- Cut asparagus into 1/2-in. pieces, using only tender parts of spears. Cook in a small amount of boiling water until tender, about 5 minutes; drain. Set aside to cool. Melt butter in a saucepan; stir in flour until smooth. Add milk and broth; bring to a boil. Cook and stir for 2 minutes. Add ham and cheese; stir until the cheese melts. Add eggs, salt, cayenne and asparagus; heat through. Serve over biscuits.