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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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We only get Asparagus for six weeks in the year here so when it is in season, we eat it all the time. This is a nice recipe that takes a wee bit of time to put together but is really worth it, if you have left-over asparagus or potatoes, you can throw this recipe together very quickly. Ingredients:
2 lbs asparagus, peeled and chopped into 2 inch sticks |
2 lbs potatoes, peeled, and chopped into rounds |
8 ounces cooked ham |
8 ounces heavy cream |
8 ounces hollandaise sauce |
4 ounces milk |
4 ounces fresh parmesan cheese, grated |
8 ounces shredded gouda cheese |
1/2 teaspoon cumin |
3 tablespoons chives |
salt and pepper |
Directions:
1. Peel potatoes, cut into rounds and boil for 15 minutes or until Al Dente.
2. Peel Asparagus, cut into two inch sticks and boil for ten to fifteen minutes, or until Al Dente.
3. Cut Ham into small pieces.
4. Mix together the Hollandaise, milk, heavy cream, and parmesan.
5. Add cumin, salt and pepper to taste, and the chives, mix well.
6. Add the potatoes to a well oiled oven proof casserole.
7. Add half the ham, and add all the asparagus, spreading evenly, add the rest of the ham.
8. Add the sauce, and the grated cheese, and bake at 375 for twenty minutes or until the cheese is golden brown, and the sauce bubbly.
9. Serve with Baguettes.
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