| 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.
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”