Thursday, April 11, 2013


Leftover ham? Veggies?  This meal is the ticket to using all those Easter leftovers.  I have gone out and bought extras (because ham and veggies are cheap, now that Easter Day is over) since this dish is so great.  My husband LOVES asparagus (I remember calling it Astringagus because of the strings that came off it - it grossed me out).  However I know really enjoy this string-like veggie.  This recipe hides it well.

Asparagus Puff Ring
adapted from:

3/4 cup water
6 T butter
3/4 cup flour
1/2 t salt (omitted)
3 eggs (best if room temperature)
1/4 cup Parmesan cheese, divided

1 pound fresh asparagus, cut into 1-inch chunks
1/4 cup diced onion
2 T butter
2 T flour
1/2 t salt
1/2 t pepper
1 1/2 cup milk
1/2 cup Swiss cheese, shredded
2 T Parmesan
2 cups diced ham

In a large saucepan over medium heat, boil water and butter.  Dump in all the flour and salt.  Mix until it is smooth. Remove from heat.  Rest 5minutes.  Add eggs one at a time, incorporating each one thoroughly before adding the next one.  Add 3 T Parmesan.  Dump by 1/4 cupfuls around the outer ringer of a greased 10inch pan.  Top with remaining cheese.  Bake at 400 for 35minutes.  While 'crust' is cooking add a small amount of water about 3-4 minutes.  Drain.  In a large skillet saute onion.  Stir in flour, salt and pepper.  Slowly add milk.  Boil (keep stirring) until slightly thick.  Reduce heat.  Add cheeses; melt.  Stir in ham and asparagus.  Spoon into crust.

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