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.