Eggs Benedict Casserole - cooking recipe

Ingredients

1 lb fresh asparagus
3/4 cup butter
3/4 cup flour, all purpose
4 cups milk
1 (14 1/2 ounce) can chicken broth
1 lb cubed ham
4 ounces shredded cheddar cheese
8 hard-boiled eggs, cut into quarters
1/2 teaspoon salt
1/8 teaspoon cayenne or 1/8 teaspoon black pepper
12 biscuits, cut in half

Preparation

Cut asparagus into 1/2 inch pieces, and cook until crisp tender in a small amount of water.
Melt butter in saucepan, stir in flour until smooth, then add milk and chicken broth.
Bring to a boil and cook for 2 minutes while stirring continuously.
Add ham and cheese, stir until cheese melts, then add drained asparagus, eggs, salt, and pepper and heat through.
Serve over biscuit halves.