| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Swiss | Asparagus, Ham, Main dishes, Bobbie – no, Pastry | 6 | Servings |
INGREDIENTS
| 3/4 | c | Water |
| 6 | tb | Butter |
| 3/4 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 3 | Eggs | |
| 1/4 | c | Grated parmesan cheese; divided |
| 1 | lb | Fresh asparagus; cut in 1" pieces |
| 1/4 | c | Diced onion |
| 2 | tb | Butter |
| 2 | tb | All-purpose flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 1/2 | c | Milk |
| 1/2 | c | Shredded Swiss cheese |
| 2 | tb | Grated Parmesan cheese |
| 2 | c | Ham; fully cooked/diced |
INSTRUCTIONS
FILLING In a saucepan over Medium heat, bring water and butter to boi. Add flour and salt all at once; stir until a smooth ball forms. Let stand for 5 minutes. Add eggs, one at a time, beating well after each ; beat until smooth. Stir in 3 tablespoons Parmesan cheese. Using 1/4 cupfuls of dough form a ring around the sides of a greased 10 inch quiche pan or pie plate. Mounds should not touch. Top with the remaining cheese. Bake at 400 F. for 35 minutes. Meanwhile, cook asparagus until crisip-tender, 3-4 minutes; drain. In a saucepan, saute onion in butter until tender. Stir in flour, salt and pepper. Gradually add milk; bring to a boil over medium heat, stirring constantly. Reduce heat; stir in cheese until melted, stir in ham and asparagus; spoon into ring. Serve immediately. Yield: 6 servings. MC formatting by bobbi744@sojourn.com NOTES : Recipe submitted to magazine by Shirley De Lange, Byron Center, Michigan, (This recipe won the Grand Prize in magazine Asparagus contest). "Ham and asparagus in a creamy sauce are piled high in a cheesy cream puff shell. It is delicious and deceivingly simple to prepare!" Recipe by: Taste of Home Magazine, April/May, '97, p. 26 Posted to MC-Recipe Digest V1 #822 by Roberta Banghart <bobbi744@sojourn.com> on Oct 01, 1997
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