Asparagus puff ring
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Water |
| 6 | tablespoons | Butter |
| ¾ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| 3 | Eggs | |
| ¼ | cup | Grated parmesan cheese; divided |
| 1 | pounds | Fresh asparagus; cut in 1\" pieces |
| ¼ | cup | Diced onion |
| 2 | tablespoons | Butter |
| 2 | tablespoons | All-purpose flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1½ | cup | Milk |
| ½ | cup | Shredded Swiss cheese |
| 2 | tablespoons | Grated Parmesan cheese |
| 2 | cups | Ham; fully cooked/diced |
Directions
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 ¼ 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@...
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@...> on Oct 01, 1997