Asparagus Puff Ring

| Next >>

Title: Asparagus Puff Ring
Yield: 6 Servings
Categories: Asparagus, Ham, Main Dishes, Pastry


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;

1 lb Fresh asparagus; cut in 1"
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

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

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
on Oct 01, 1997