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Asparagus Eggs Benedict

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

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