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METHOD FOR SAUCE:.
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In a small saucepan over medium heat, melt butter.
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Stir in flour and cook for 1 minute.
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Add chicken broth.
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Cook and stir until mixture comes to a broil; simmer for 2 minutes.
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Remove from heat.
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Stir in parsley, lemon juice, salt and pepper.
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Keep hot or reheat before serving.
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To make asparagus and ham bundles, cook asparagus in a small amount of water until tender-crisp, about 4 minutes; drain.
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Divide into 4 bundles; wrap each bundle with slice of ham.
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Reheat in microwave oven on 100% power for 1 1/2 -2 minutes before serving.
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TO MAKE TOAST CUT-OUTS:.
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With a 4-inch cookie cutter, make decorative cut-outs in the bread slices; toast before serving.
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(Or toast bread slices then cut diagonally).
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TO POACH EGGS:.
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Use a pan that is at least 3-inches deep.
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Fill with water; add a pinch of salt.
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Bring to a boil, then reduce to a gentle simmer.
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One at a time, break cold eggs into a small dish.
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Gently slip into the water.
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Cook in barely simmering water until cooked as desired, 3-5 minutes.
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Remove eggs with a slotted spoon.
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Drain well.
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TO ASSEMBLE:.
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Place a ham and asparagus bundle on each plate.
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Place 2 eggs on toasted bread., Spoon sauce over eggs.
