---------------------------------------------------------------- From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: Asparagus Eggs Benedict Followup-To: rec.food.cooking Date: 27 Oct 1998 21:14:39 -0700 Organization: @Home Network Reply-To: "Karl E. Moser (KE3NF)" NNTP-Posting-Host: kitsune.swcp.com Asparagus Eggs Benedict The Ludington House Bed & Breakfast Ludington, Michigan 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 -- Bon Appetit...Karl Karls Eatery Http://www.fortunecity.com/littleitaly/machievelli/97 bbqing-subscribe@makelist.com wine-subscribe@makelist.com karlseateryii-subscribe@makelist.com ICQ # 16639454 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.