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Asparagus Cream Ramekins

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Ingredients
  Butter 1 1⁄2 Tablespoon
  Plain flour 3 Tablespoon (Leveled)
  Salt 1⁄2 Teaspoon
  Pepper 1 Pinch
  Mustard 1 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Canned asparagus spears 15 1⁄2 Ounce (1 Can / 439 Grams)
  Cream 2 Tablespoon
  Hard-boiled eggs 3 , chopped
  Ham 1⁄2 Cup (8 tbs), chopped
  Cheese 1⁄2 Cup (8 tbs), grated
  Bread cubes 1 Cup (16 tbs), fried
Directions

GETTING READY
1) Preheat the oven to 425°F.

MAKING
2) In a saucepan, melt the butter and stir in the flour, salt, pepper and mustard.
3) Stir over a medium heat until smooth, then cook for 1 minute.
4) Pour in the milk and stir until the sauce comes to a boil and thickens.
5) Drain the liquid from the asparagus and slice into 1 inch pieces.
6) Pour about 1/4 cup asparagus liquid into the sauce.
7) Then stir in the cream (instead of adding cream add additional 2 tablespoons asparagus liquid, if desired).
8) Fold in the hard-boiled eggs, ham and asparagus; mix thoroughly.
9) In 6 lightly greased ramekins, spoon the mixture and sprinkle with the grated cheese and fried bread cubes on top.
10) Bake in the preheated oven until the sauce is bubbly.

SERVING
11) Serve the Asparagus Cream Ramekins straight from the oven.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Asparagus
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
6

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