Asparagus With Country Ham and Egg Gravy

READY IN: 30mins
Recipe by ratherbeswimmin'

In 'A Southerly Course' by Martha Hall Foose.

Top Review by sandrasothere

Amazingly delicious. My husband and I eat a ketogenic diet and this fit the bill perfectly. I had to substitute a sprinkle of xanthum gum to replace the flour, and used heavy cream instead of milk. That pretty much kicked extra carbs to the curb. The next morning I reheated the leftovers and served with poached eggs. Even better, if that's possible! This is one of the recipes here that I find to be restaurant quality. Thanks so much for posting.

Ingredients Nutrition

Directions

  1. Blanch the asparagus in boiling salted water for 2 minutes and drain.
  2. In a medium saucepan set over low heat, cook the ham in the butter for 5 minutes.
  3. Sprinkle the flour over the ham and cook, stirring, for 1 minute.
  4. Increase heat to medium and slowly add the milk while stirring constantly.
  5. Cook, stirring, for 2 minutes or until the sauce has thickened and begins to bubble.
  6. Remove the pan from the heat and stir in the chopped egg, salt, and pepper.
  7. Arrange the asparagus on a serving platter and spoon the ham and egg sauce over the top.
  8. Garnish with fresh dill.

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