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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Every spring when I make this family-favorite entree. I'm struck by how impressive it looks. Ham and asparagus in a creamy sauce are pile high in a cheesy cream puff shell. It's delicious and deceivingly simple to prepare! Shirley De Lange, Byron Center, Michigan Ingredients:
3/4 cup water |
6 tablespoons butter |
3/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
3 eggs |
1/4 cup grated parmesan cheese, divided |
filling: |
1 pound fresh asparagus, cut into 1-inch pieces |
1/4 cup diced onion |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 cups milk |
1/2 cup shredded swiss cheese |
2 tablespoons grated parmesan cheese |
2 cups diced fully cooked ham |
Directions:
1. In a large saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each; beat until smooth. Stir in 3 tablespoons Parmesan cheese.
2. Using 1/4 cupfuls of dough, form a ring around the sides of a greased 10-in. quiche pan or pie plate (mounds should touch). Top with the remaining cheese. Bake at 400° for 35 minutes.
3. Meanwhile, cook asparagus in a small amount of water for 3-4 minutes or until crisp-tender; drain.
4. In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk; bring to a boil over medium heat, stirring constantly. Reduce heat; add cheeses and stir until melted.
5. Stir in ham and asparagus; spoon into ring. Serve immediately. Yield: 6 servings.
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