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.
- 1 lb asparagus, trimmed
- 1⁄2 cup diced country ham
- 2 tablespoons unsalted butter
- 2 tablespoons unbleached all-purpose flour
- 2 cups whole milk
- 2 hard-boiled eggs, chopped
- 1⁄2 teaspoon salt
- fresh ground black pepper
- chopped fresh dill or chives, for garnish
Directions See How It's Made
- Blanch the asparagus in boiling salted 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.
- Increase heat to medium and slowly add the milk while stirring constantly.
- Cook, stirring, for 2 minutes or until the sauce has thickened and begins to bubble.
- Remove the pan from the heat and stir in the chopped egg, salt, and pepper.
- Arrange the asparagus on a serving platter and spoon the ham and egg sauce over the top.
- Garnish with fresh dill.