To be truthful, asparagus is my least favorite vegetable. But I make an exception with this recipe my mom and I came up with together. The ham and cheese really lend a tasty difference. Now that our parents are retired, my brothers and I have taken over the family farm. We milk 200 Holsteins.
- 1 pound fresh or frozen asparagus, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1-1/2 cups milk, divided
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried parsley flakes
- 1-1/2 pounds fully cooked ham, cubed
- 3 hard-cooked eggs, chopped
- 2 cups (8 ounces) shredded cheddar cheese
- Toast points or biscuits
- In a saucepan, cook asparagus in a small amount of water until tender; drain and set aside.
- In a large saucepan, melt butter. Stir in cornstarch, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
- Add parsley, ham, eggs, cheese and asparagus; cook and stir over low heat until ham is warmed and cheese is melted. Serve over toast points or biscuits. Yield: 4-6 servings.
Originally published as Creamed Ham and Asparagus in Country Woman March/April 1994, p33
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