At His baptism Jesus Christ embraced His mission and then heard His Father say, “I’m proud of You, My Son.” The transcendent cause was blessed, affirmed, and “spiked” by the Father’s vocal affirmation. If He held any doubts about His course in life, they were vanished in that one instance. Every temptation He would encounter and all of the hardships He would endure were immediately put into perspective. He embraced His mission, and He was affirmed by His Father, investing the moment with reverential awe.

Robert Lewis

CATEGORY	CUISINE	TAG	YIELD
Meats		Burt, Wolf	1	servings

INGREDIENTS

1	tb	Olive oil
1/2	lb	Asparagus; cut into
		; 2-inch-long pieces
1	c	Diced boiled ham; ( 1/4 pound)
3/4	c	White wine
2	c	Chicken broth
6	tb	Unsalted butter; cut into pieces and
		; chilled
1/2	ts	Salt; or to taste
1/4	ts	Freshly ground black pepper

INSTRUCTIONS

In a large skillet, over moderate heat, heat the oil and saut. the
asparagus until lightly browned, 3 to 4 minutes. Remove the asparagus
from the pan and set them aside while you make the sauce.
Add the ham to the skillet and cook 2 to 3 minutes, until lightly
browned. Over high hear, add the wine and boil until it is reduced to
about 1/4 cup. Add the chicken broth, and reduce by a third. Lower
the heat and whisk the butter into the sauce to thicken it. Season
with the salt and pepper.
Converted by MC_Buster.
Per serving: 955 Calories (kcal); 85g Total Fat; (89% calories from
fat); 13g Protein; 9g Carbohydrate; 186mg Cholesterol; 2613mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit;
16 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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