Asparagus spears give this hearty breakfast dish big springtime flavor. It's super served over warm fluffy biscuits...and a great way to use up extra hard-cooked eggs. — Pauline Van Breemen, Franklin, Indiana
Ingredients
- 1 pound fresh asparagus, trimmed
- 3/4 cup butter, cubed
- 3/4 cup all-purpose flour
- 4 cups whole milk
- 1 can (14-1/2 ounces) chicken broth
- 1 pound cubed fully cooked ham
- 1 cup shredded cheddar cheese
- 8 hard-boiled large eggs, quartered
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 12 biscuits, warmed
Directions
- Cut asparagus into 1/2-in. pieces, using only tender parts of spears. Cook in a small amount of boiling water until tender, about 5 minutes; drain. Set aside to cool.
- Melt butter in a saucepan; stir in flour until smooth. Add milk and broth; bring to a boil. Cook and stir for 2 minutes. Add ham and cheese; stir until cheese is melted. Add eggs, salt, cayenne and asparagus; heat through. Serve over biscuits.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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