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Asparagus Puff Ring (Asparagus Cream Puff Ring)

3/4 cup water
6 tablespoons butter
3/4 cup 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 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

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

Printed from tasteofhome.com Jul 24, 2008

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Asparagus Puff Ring (Asparagus Cream Puff Ring) cont.

stand for 5 minutes. Add eggs, one at a time, beating well after each; beat until
smooth. Stir in 3 tablespoons Parmesan cheese. 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.
Meanwhile, cook asparagus in a small amount of water for 3-4 minutes or until
crisp-tender; drain. 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. Stir in ham and asparagus; spoon into ring. Serve immediately.

Yield: 6 servings.