Popovers with creamed asparagus and ham

8 Servings

Ingredients

Quantity Ingredient
2 larges Eggs; at room temperature
1 cup Milk
1 cup All-purpose flour
1 tablespoon Butter or margarine; melted
¼ teaspoon Salt
CREAMED ASPARAGUS AND HAM
1 Bunch (3/4 lb.) asparagus; cut into 1-inch pieces
1 tablespoon Butter or margarine
¼ cup Minced onion
2 tablespoons Flour
1½ cup Milk
¼ teaspoon Salt
⅛ teaspoon Freshly ground pepper
1 pinch Nutmeg
½ cup Diced smoked ham
3 tablespoons Snipped fresh chives
¼ cup Grated parmesan cheese

Directions

FILLING

From: christi@... (Christi Wilson) Date: Wed, 15 Feb 1995 23:25:42 GMT Preheat oven to 450 degrees F. Generously grease eight 2½-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

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