Easy Eggs Benedict
1 pound fresh asparagus, trimmed
3/4 cup butter
3/4 cup flour
4 cups milk
1 14.5-ounce can chicken broth
1 pound fully cooked ham, cubed
1 cup cheddar cheese, shredded
8 hard-cooked eggs, quartered
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
10 biscuits, baked and still warm
Cut asparagus into 1/2-inch pieces, using only tender parts of spears. Cook in a small amount of boiling water until tender, about 5 minutes, then drain well.
Melt butter in a saucepan; stir in flour until smooth. Add milk and chicken broth; bring to a boil. Cook and stir for 2 minutes. Add ham and cheese; stir until cheese melts. Add eggs, salt, cayenne pepper and drained asparagus; heat through and serve over warm biscuits.