Asparagus With Country Ham And Egg Gravy Recipe

Ingredients for Asparagus With Country Ham And Egg Gravy

• 1 pound asparagus, trimmed
• 4 ounces country ham, diced
• Unsalted Butter
• Unbleached All Purpose Flour
• Whole Milk
• Hard Boiled Eggs
• Salt and pepper to taste
• Fresh Ground Black Pepper
• 1 tablespoon fresh dill, chopped (for garnish)

How to Make Asparagus With Country Ham And Egg Gravy

1. Bring a large pot of salted water to a boil. Add asparagus and blanch for 2 minutes until bright green but still crisp-tender. Immediately transfer to an ice bath to stop the cooking process. Drain well.
2. In a medium saucepan, melt butter over low heat. Add diced country ham and cook for 5 minutes, stirring occasionally, until lightly browned.
3. Sprinkle flour over the ham and cook, stirring constantly, for 1 minute to create a roux.
4. Gradually whisk in the milk, stirring constantly to prevent lumps. Increase heat to medium-low.
5. Continue cooking and stirring for 2-3 minutes, or until the sauce thickens and lightly bubbles. The sauce should coat the back of a spoon.
6. Remove from heat and gently stir in the beaten egg until combined. Season generously with salt and pepper.
7. Arrange the blanched asparagus on a serving platter. Spoon the creamy ham and egg gravy evenly over the asparagus.
8. Garnish with fresh chopped dill and serve immediately.