Asparagus Eggs Benedict (6 servings) 3/4 pound fresh asparagus 1/2 cup margarine 1/2 cup all-purpose flour 3 cups milk 1 and 1/4 cups chicken broth 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 3/4 cup shredded Cheddar cheese 1/2 pound sliced ham - diced 5 hard cooked eggs - quartered 4 English muffins Cup asparagus into 1/2 inch pieces. Cook in a small amount of water until it changes color (about 2 minutes), drain and set aside. Melt margarine in a 3-quart sauce pan. Stir in flour until smooth. Add broth, salt, cayenne pepper and bring to a boil; cook and stir for 2 minutes. Add cheese, stir until it melts. Add eggs, ham and asparagus. Heat through. Serve over toasted English muffins. I used to think asparagus and eggs weren't meant to be together... until I tried this. It's awesome! Mr Breakfast would like to thank The Boss for this recipe. Recipe number 170. Submitted 5/4/2002.