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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Asparagus spears give this hearty breakfast dish big springtime flavor. It's super served over warm fluffy biscuits...and a great way to use up extra hard-cooked eggs. Pauline Van Breemen, Franklin, Indiana Ingredients:
1 pound fresh asparagus, trimmed |
3/4 cup butter, cubed |
3/4 cup king arthur unbleached all-purpose flour |
4 cups milk |
1 can (14-1/2 ounces) chicken broth |
1 pound cubed fully cooked ham |
1 cup (4 ounces) shredded cheddar cheese |
8 hard-cooked eggs, quartered |
1/2 teaspoon salt |
1/8 teaspoon cayenne pepper |
10 to 12 biscuits, warmed |
Directions:
1. 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.
2. 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 cheese is melted. Add eggs, salt, cayenne and asparagus; heat through. Serve over biscuits. Yield: 10-12 servings.
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