Asparagus - Creamed 'Ham & Eggs

By Kwasome

Ingredients

• 4 tablespoons butter
• 4 tablespoons flour
• 1 1/2 - 2 cups milk
• 1/2 teaspoon prepared mustard
• a s quirt of hot sauce
• 1 teaspoon s alt
• 1/4 teaspoon black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1 1/2 - 2 cups Monterey Jack or cheddar cheese
• 1/2 - 1 cup chopped ham, optional
• 1 pound of asparagus , washed and tough ends removed
• 6-8 hard boiled eggs
• buttered toast as needed

Preparation

Step 1

Melt the butter in a heavy-bottomed saucepan. Whisk in the flour and then add the milk (s tart with the lesser amount and add more as /if needed/desired), whisking steadily. Add the mustard, hot sauce, salt, and pepper. When the mixture is bubbly and thick, whisk in the cheese. Once the cheese has melted, taste to correct seasoning. Add more milk if needed/desired. Stir in the ham. Set aside.

For the asparagus :
Separate your asparagus spears into two or three piles , according to size—thick, medium, and thin. Keeping them in their separate piles , cut the asparagus spears into inch-long pieces .
Bring a pot of salted water to boiling. Add the thick asparagus and put the lid on the kettle. After one minute, add the medium asparagus and continue to boil, lidded, for another minute. Dump in the spears and boil for a final minute. Drain the asparagus and return it to the hot pot to await assembly.
To assemble:
Place a piece of buttered toast on a plate. Pile on the bright green, only-s lightly-tender asparagus ,ladle the (reheated) cheese sauce over all, and top with a chopped boiled egg. Sprinkle with s alt and lots of pepper and dig in!