Popovers With Creamed Asparagus And Ham

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Bread	8	Servings

INGREDIENTS

2		Eggs, at room
		temperature
1	c	Milk
1	c	All-purpose flour
1	T	Butter or margarine, melted
1/4	t	Salt
		CREAMED ASPARAGUS AND HAM
1		Bunch, 3/4 lb. asparagus
		cut into 1-inch pieces
1	T	Butter or margarine
1/4	c	Minced onion
2	T	Flour
1 1/2	c	Milk
1/4	t	Salt
1/8	t	Freshly ground pepper
1	pn	Nutmeg
1/2	c	Diced smoked ham
3	T	Snipped fresh chives
1/4	c	Grated parmesan cheese

INSTRUCTIONS

From: christi@meaddata.com (Christi Wilson)  Date: Wed, 15 Feb 1995
23:25:42 GMT Preheat oven to 450 degrees F.  Generously grease eight 2
1/2-inch muffin pan cups. Heat in oven  until very hot, about 5
minutes. Meanwhile, blend eggs, milk, flour,  butter and salt in
blender just until smooth, scraping sides as  needed. Pour into
prepared muffinpan cups. Bake 20 minutes. Reduce  oven temperature to
350 degrees F. and bake 20 minutes more, until  deep golden and crisp.
Remove from pan.  Creamed Asparagus and Ham Filling: Cook asparagus in
saucepan of  boiling salted water just until tender, about 3 minutes.
Drain. Melt  butter in medium saucepan over medium heat. Add onion and
cook until  translucent, about 3 minutes. Stir in flour and cook,
stirring, 1  minute. Gradually stir in milk, salt, pepper and nutmeg;
bring to  boil, stirring. Reduce heat and simmer 5 minutes. Stir in
asparagus  and ham and heat through. Stir in chives.  Cut off tops of
popover and spoon in creamed asparagus and ham.  Sprinkle with cheese
and replace tops. Makes 8 servings.  REC.FOOD.RECIPES  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 223 Calories From Fat: 65 Total Fat: 7.4g Cholesterol: 59.4mg Sodium: 1425.9mg Potassium: 865.7mg Carbohydrates: 28g Fiber: 4.7g Sugar: 4.2g Protein: 14.6g