Asparagus With Country Ham and Egg Gravy

Total Time
30mins
Prep 15 mins
Cook 15 mins

In 'A Southerly Course' by Martha Hall Foose.

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.
Most Helpful

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.

sandrasothere April 07, 2013

Excellant ! I made the recipe as directed except for using one extra egg. I will make this often.

Lorac January 10, 2013