Creamed Ham and Asparagus Recipe

4.5 4 5
Creamed Ham and Asparagus Recipe
Creamed Ham and Asparagus Recipe photo by Taste of Home
Publisher Photo

Creamed Ham and Asparagus Recipe

Read Reviews
4.5 4 5
Publisher Photo
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.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 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-boiled large eggs, chopped
  • 2 cups (8 ounces) shredded cheddar cheese
  • Toast points or biscuits

Directions

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

Nutritional Facts

1 cup: 805 calories, 72g fat (43g saturated fat), 339mg cholesterol, 2606mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 33g protein.

  • 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-boiled large eggs, chopped
  • 2 cups (8 ounces) shredded cheddar cheese
  • Toast points or biscuits
  1. In a saucepan, cook asparagus in a small amount of water until tender; drain and set aside.
  2. 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.
  3. 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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sddeck User ID: 7279512 25014
Reviewed Mar. 14, 2014

"This is tasty. Would be a great addition to a brunch Buffett. I used old white cheddar cheese. Excellent way to use up left over baked ham."

MY REVIEW
Barb177 User ID: 6053592 10315
Reviewed Apr. 20, 2012

"Have made this many times often for company and love the flavors. Lost recipe, just found it on line. Exceptional flavor and great for what it is, to be served with toast. I prefer a thicker sauce so looking for ways to make it thicker."

MY REVIEW
JulieMarae User ID: 5549970 24195
Reviewed Apr. 22, 2011

"yummy!"

MY REVIEW
lynnecrozier User ID: 1573044 10696
Reviewed Nov. 7, 2010

"Absolutely delicious."

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