Arianna

Asparagus Eggs Benedict ¾ pound fresh Asparagus ½ cup margarine 3 cups milk 1¼ cups chicken broth ½ teaspoon salt 1/8 teaspoon cayenne pepper ¾ cup shredded cheddar cheese ½ pound sliced ham, cubed 5 hard cooked eggs, quartered 3-4 English muffins Cup asparagus into ½ inch pieces. Cook in a smal 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