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.