| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Swiss | First, Courses | 1 | Servings |
INGREDIENTS
| 8 | Thick asparagus spears | |
| 8 | sl | Ham; (not too thin) |
| 2 | tb | Flour |
| 2 | tb | Butter |
| 1/2 | c | Milk; (1/2 to 1) |
| 1/2 | c | Swiss cheese; grated (1/2 to 1) |
| 1/4 | c | Parmesan cheese; grated |
| 1 | tb | Onion or 1 shallot; chopped |
| 1 | Egg yolk | |
| 1/2 | c | Cream |
| Salt and pepper and nutmeg |
INSTRUCTIONS
1. Peel asparagus and cook for 6-10 minutes in water. Add salt. 2. Drain carefully not to break tips. 3. Roll one asparagus in each slice of ham. 4. Place rolls in a buttered baking dish. Set aside. 5. Melt butter and cook chopped onions until they're soft. Add flour to make a roux about 2 minutes. Let it cool down a little. 6. Bring it back to the heat and stir in milk until it thickens. Add cream, stir and let cook for 5 minutes. 7. Season with salt, pepper, and nutmeg. 8. Remove from the heat, and add the egg yolk, stirring well. 9. Stir in the grated Swiss cheese. 10. Spoon the sauce over the asparagus roll, sprinkle with Parmesan cheese on top, and bake for 20 minutes. Nutrition (per serving): 1310 calories Saturated fat 55 g Total Fat 96 g (66% of calories) Protein 86 g (26% of calories) Carbohydrates 25 g (8% of calories) Cholesterol 572 mg Sodium 4261 mg Fiber 0 g Iron 3 mg Vitamin A 3074 IU Vitamin C 2 mg Alcohol 0 g Recipe by: Miriam Podcameni Posvolsky Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@pobox.com> on Aug 16, 1997
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