Asparagus Rosemary En Creme
|Finely chopped onion||2 Tablespoon|
|Butter||1⁄2 Cup (8 tbs)|
|Rosemary||1 Teaspoon, crushed|
|Chicken broth||2 Cup (32 tbs)|
|Dairy sour cream||2 Cup (32 tbs)|
|Fresh mushrooms||5 Ounce, sliced lengthwise and browned lightly in 1 tablespoon butter|
|Ripe olives||1⁄3 Cup (5.33 tbs), sliced lengthwise|
|Baked ham slices||8 (Thin)|
|Cooked chicken slice||8 (One Half The Size Of Ham Slices)|
|Asparagus spears||2 Dozen, cooked, drained|
Cook onion in hot butter in a saucepan until onion is golden.
Blend in flour, salt, paprika, and rosemary; heat until bubbly.
Add chicken broth gradually, stirring to blend.
Bring to boiling, stirring constantly, and cook 1 to 2 minutes.
Remove from heat and quickly blend in sour cream in small amounts.
Stir in mushrooms and olives; set aside.
Set out a large shallow baking dish.
Place slices of ham in dish and spoon about a tablespoon of sauce over half of each slice; cover with chicken slices and spoon a tablespoon of sauce over each; fold the ham slices.
Top each with 3 asparagus spears and spoon sauce evenly over all.
Set in a 350Â°F oven 20 minutes, or until thoroughly heated.
Transfer each serving to a luncheon plate and garnish with spiced crab apples.