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

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