In a saucepan, cook asparagus in a small amount of water until tender drain and set aside. In a medium saucepan, mix cornstarch and 2 tablespoons milk. Add butter, salt, pepper and remaining milk cook and stir over medium heat until thickened and bubbly. Add parsley, ham, eggs, cheese and asparagus cook and stir over low heat until ham is warmed and cheese is melted. Serve over toast points or biscuits.
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