| 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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