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Asparagus Rosemary En Creme

Charles.Durand's picture
  Finely chopped onion 2 Tablespoon
  Butter 1⁄2 Cup (8 tbs)
  Flour 7 Tablespoon
  Salt 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  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
  Butter 1 Tablespoon
  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 350°F oven 20 minutes, or until thoroughly heated.
Transfer each serving to a luncheon plate and garnish with spiced crab apples.

Recipe Summary

Side Dish

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Asparagus Rosemary En Creme Recipe