Asparagus With Ham And Egg Gravy

Side Dish

Recipe courtesy of " A southerly Course by Martha Hall Foose

Serves 4

  • 1 lb asparagus, trimmed
  • 1/2 cup country ham, diced
  • 2 tablespoons unsalted butter
  • 2 talespoons unbleached all purpose flour
  • 2 cups whole milk
  • 2 eggs, hard-boiled and chopped
  • 1/2 teaspoon salt
  • freshly gournd black pepper
  • fresh dill or chive for garnish, chopped

Blanched Asparagus (this is how yours should look after about 2 minutes in boiling water)

Blanched Asparagus 

Click image to enlarge.


Blanch the asparagus in salted boiling water for 2 minutes and drain.

In a medium saucepan set over low heat, cook the ham in the butter for 5 minutes. Sprinkle the flour over the ham and cook, stirring, for 1 minute more. Now, raise the heat to medium and slowly add the milk while stirring constantly. Cook, stirring, for two minutes until sauce has thickened and begins to bubble. Remove the pan from heat and stir in the chopped egg, salt and pepper.

Arrarnge the asparagus on a serving platter and spoon the ham and egg sauce over the top. Ganish with fresh dill or chives.

Note: This is an quick, healthy and easy way to use some of your left over Sunday or holiday ham.

Louisiana Recipes Weekly


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