1/2 cup margarine

1/2 cup flour

3 cups milk

1 1/4 cups chicken broth

1/2 tsp. salt

1/8 tsp. cayenne pepper

1/3 cup shredded cheddar cheese

1/2 pound sliced ham, cubed

5 hard cooked eggs, quartered

3-4 English muffins

 

Cut 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 margarine in 3 quart sauce pan. Stir in flour until smooth. Add broth, salt, and 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.