Asparagus Eggs Benedict

¾ pound fresh Asparagus
½ cup margarine
½ cup flour
3 cups milk
1¼ cups chicken broth
½ teaspoon salt
1/8 teaspoon cayenne pepper
¾ cup shredded cheddar cheese
½ pound sliced ham, cubed
5 hard cooked eggs, quartered
3-4 English muffins

Cup asparagus into ½ inch pieces. Cook in a small amount of water until it changes color (about 2 minutes), drain and set aside.

Melt margarine in 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.

Serves 5-8 people