Asparagus Hollanaaise Puff
|Water||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs) (No Substitutes)|
|Pepper white||1⁄8 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Shredded swiss cheese||4 Ounce (1 Cup)|
|Hollandaise sauce mix||1 Tablespoon (1 Envelope)|
|Asparagus spears||3⁄4 Pound, trimmed (About 18 Spears)|
|Thinly sliced ham||4 Ounce, julienned|
In a large saucepan, bring water, butter, salt and pepper to a boil.
Add flour and cheese; stir until a smooth ball forms.
Remove from the heat; let stand for 5 minutes.
Add eggs, one at a time, beating well after each addition.
Continue beating until mixture is smooth and shiny.
Spread dough over the bottom of a greased 10-in quiche pan or pie plate, forming a shell by pushing dough from center toward the edges.
Bake, uncovered, at 375° for 30 minutes or until puffed around the edges and golden brown.
Meanwhile, prepare hollandaise sauce according to package directions.
Add 1/2 in of 'water to a large skillet; add asparagus and bring to a boil.
Reduce heat; cover and simmer until crisp-tender, about 4 minutes.
Drain and keep warm.
Arrange ham and asparagus in center of puff.
Drizzle with hollandaise sauce.