Asparagus With Country Ham and Egg Gravy |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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In 'A Southerly Course' by Martha Hall Foose. Ingredients:
1 lb asparagus, trimmed |
1/2 cup diced country ham |
2 tablespoons unsalted butter |
2 tablespoons unbleached all-purpose flour |
2 cups whole milk |
2 hard-boiled eggs, chopped |
1/2 teaspoon salt |
fresh ground black pepper |
chopped fresh dill or chives, for garnish |
Directions:
1. Blanch the asparagus in boiling salted water for 2 minutes and drain.
2. In a medium saucepan set over low heat, cook the ham in the butter for 5 minutes.
3. Sprinkle the flour over the ham and cook, stirring, for 1 minute.
4. Increase heat to medium and slowly add the milk while stirring constantly.
5. Cook, stirring, for 2 minutes or until the sauce has thickened and begins to bubble.
6. Remove the pan from the heat and stir in the chopped egg, salt, and pepper.
7. Arrange the asparagus on a serving platter and spoon the ham and egg sauce over the top.
8. Garnish with fresh dill.
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