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Creamed Ham and Asparagus

 Creamed Ham and Asparagus
To be truthful, asparagus is my least favorite vegetable. But I make an exception with this recipe my mom and I came up with together. The ham and cheese really lend a tasty difference. Now that our parents are retired, my brothers and I have taken over the family farm. We milk 200 Holsteins.
4-6 ServingsPrep/Total Time: 15 min.


  • 1 pound fresh or frozen asparagus, cut into 1-inch pieces
  • 1 tablespoon cornstarch
  • 1-1/2 cups milk, divided
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried parsley flakes
  • 1-1/2 pounds fully cooked ham, cubed
  • 3 hard-cooked eggs, chopped
  • 2 cups (8 ounces) shredded cheddar cheese
  • Toast points or biscuits


  • In a saucepan, cook asparagus in a small amount of water until
  • tender; drain and set aside.
  • In a large saucepan, melt butter. Stir in cornstarch, salt and pepper
  • until smooth. Gradually add milk. Bring to a boil over medium heat;
  • cook and stir for 2 minutes or until thickened.
  • Add parsley, ham, eggs, cheese and asparagus; cook and stir over low
  • heat until ham is warmed and cheese is melted. Serve over toast
  • points or biscuits. Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 cup) equals 805 calories, 72 g fat (43 g saturated fat), 339 mg cholesterol, 2,606 mg sodium,

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Creamed Ham and Asparagus (continued)

Nutritional Facts: 7 g carbohydrate, 1 g fiber, 33 g protein.