Creamed Ham and Asparagas

1 lb Fresh or frozen asparagas,

- cut into 1 inch pieces 1 tb Cornstarch

1 1/2 c Milk, divided

2 tb Butter or margarine

1 ts Salt

1/2 ts Pepper

1/2 ts Dried parsley flakes

1 1/2 lb Fully cooked ham, cubed

3 Hard cooked eggs, chopped

2 c Shredded cheddar cheese

- (8 oz.) Toast points or biscuits In a saucepan, cook asparagas in a small amount of water until tender; drain and set aside. In a medium saucepan, mix cornstarch and 2 tb. milk. Add butter, salt, pepper and remaining milk; cook and stir over medium heat until thickened and bubbly. Add parsley, ham, eggs, cheese and asparagas; cook and stir over low heat until ham is warmed and cheese is melted. Serve over toast points or biscuits.