Ingredients for Penzey's Ham And Asparagus Bake
- Cooked Ham
- Green Onion
- Fresh Asparagus
- 2 tablespoons butter
- 4 large eggs (or 2 cups egg beaters)
- Skim Milk
- 1/4 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- Dried Thyme
- 1/4 teaspoon dried rosemary
- Granulated Garlic
- Ground Black Pepper
- 1/2 cup shredded cheddar cheese
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How to Make Penzey's Ham And Asparagus Bake
- Preheat oven to 425°F (220°C). Lightly grease a 9x13 inch baking pan.
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add 1 pound asparagus (trimmed) and 1/4 cup chopped green onions. Sauté until tender-crisp, about 8 minutes, stirring frequently.
- Add 1 cup diced ham and sauté for the last 2 minutes.
- Transfer the asparagus and ham mixture to the prepared baking pan.
- In a large bowl, whisk together 4 large eggs (or 2 cups egg beaters), 1/2 cup milk, 1/4 cup all-purpose flour, 1/2 cup grated Parmesan cheese, 1 teaspoon salt, 1/2 teaspoon dried thyme, 1/4 teaspoon dried rosemary, 1 clove garlic (minced), and 1/4 teaspoon black pepper.
- Whisk until smooth and pour over the ham and asparagus mixture in the baking pan.
- Bake uncovered for 30 minutes, or until a knife inserted into the center comes out clean.
- Sprinkle 1/2 cup shredded cheddar cheese over the top.
- Bake for an additional 3-5 minutes, or until the cheese is melted and bubbly.
- Let stand for 5-10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
2g
Fat
25g
Carbs
2g
