Ingredients for Asparagus With Country Ham And Egg Gravy
- 2 pounds fresh asparagus, trimmed
- 1 cup diced country ham
- 1/4 cup unsalted butter
- 1/4 cup unbleached all-purpose flour
- 2 cups whole milk
- 3 hard-boiled eggs, beaten
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh dill, chopped, for garnish
- Cold water, for ice bath
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How to Make Asparagus With Country Ham And Egg Gravy
- 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.
- In a medium saucepan, melt butter over low heat. Add diced country ham and cook for 5 minutes, stirring occasionally, until lightly browned.
- Sprinkle flour over the ham and cook, stirring constantly, for 1 minute to create a roux.
- Gradually whisk in the milk, stirring constantly to prevent lumps. Increase heat to medium-low.
- 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.
- Remove from heat and gently stir in the beaten egg until combined. Season generously with salt and pepper.
- Arrange the blanched asparagus on a serving platter. Spoon the creamy ham and egg gravy evenly over the asparagus.
- Garnish with fresh chopped dill and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
31g
Fat
39g
Carbs
4g
