Yummy Asparagus Potato Ham Bake |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I made this last night and it was absolutely wonderful. Ingredients:
1 lb. yukon gold potatoes, sliced |
1 8-oz. tub light cream cheese spread with chive and onion |
3/4 cup milk |
1/4 cup finely shredded parmesan cheese |
1 tbsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed |
8 oz. cooked boneless ham, cut in bite-sized slices |
1 lb. fresh asparagus spears, trimmed, cut in 2 to 3-inch pieces |
tarragon sprigs (optional) |
Directions:
1. Preheat oven to 400 degrees F. In medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5 to 7 minutes, just until tender. Drain; transfer to bowl and set aside.
2. For sauce, in same saucepan combine cream cheese, milk, 2 tablespoons Parmesan, and 1/4 teaspoon black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat; stir in tarragon.
3. Layer potatoes, ham, asparagus, and sauce in 1-1/2-quart baking dish. Bake, covered, 20 minutes. Uncover; sprinkle remaining Parmesan. Bake 10 to 12 minutes. Let stand 5 minutes. Top with tarragon and freshly ground black pepper. Serves 4.
4. NOTE: Use small asparagus spears - big, woody ones do not work in this recipe unless you cook them a bit first.
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