| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 16 |
|
Asparagus spears,medium* |
| 1/2 |
ts |
Unsalted butter |
| 1 |
|
Large shallot,minced |
| 2 |
tb |
Whipping cream |
| 1/2 |
tb |
Lemon juice |
| 1/2 |
lb |
Ham,thinly sliced boiled |
| 3 |
tb |
Parmesan cheese,fresh grated |
| 1/2 |
lb |
Fontina cheese,coarse grated |
|
|
Black pepper,freshly ground |
INSTRUCTIONS
* - trimmed and peeled
1. Preheat oven to 400'F. Blanch asparagus and drain on paper towels.
2. Melt butter in a small skillet over medium-low heat. Add minced
shallot and saute until lightly browned. Remove from heat. Stir in
mustard, cream and lemon juice and blend well.
3. Spread a small amount of shallot-mustard mixture over each slice
of ham. Sprinkle each piece with Parmesan cheese. Divide the Fontina
cheese into two portions, and sprinkle one portion evenly over ham
slices.
4. Place two asparagus spears in the center of each ham slice. Fold
the ham over the asparagus, and arrange the packages in a lightly
greased ovenproof serving dish, seam side down. Sprinkle the
remaining Fontina cheese over the top, and add a grating of pepper.
Bake until lightly browned and bubbly, 15-20 minutes.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“When God ordains, He sustains.”