Creamed Asparagus With Eggs
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Chicken broth/Milk||1 3⁄4 Cup (28 tbs)|
|Light cream||1⁄4 Cup (4 tbs)|
|Ground black pepper||To Taste|
|Hard cooked eggs||3 , sliced|
|Cooked ham||1 Cup (16 tbs)|
|Asparagus spears||24 (Cooked, Drained)|
|Grated parmesan cheese||1 Tablespoon|
1. Preheat oven to hot (400° F.).
2. In a saucepan melt the butter, add the flour and stir with a wire whisk until blended. Meanwhile, bring the chicken broth and cream to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Season with nutmeg, salt and pepper.
3. Place alternate layers of sauce, eggs, ham and asparagus in a buttered casserole, ending with a layer of sauce. Sprinkle with Parmesan cheese and bake five to ten minutes.