Sliced Ham With Asparagus Spear And Egg Sauce
|Milk/Half milk and half cream||2 Cup (32 tbs)|
|Freshly ground black pepper||To Taste|
|Parmesan cheese||1⁄4 Cup (4 tbs)|
|Hard cooked eggs||3 , sliced|
|Baked ham slices||6|
|Asparagus spears||30 , trimmed and cooked|
1. Heat a medium size saucepan and melt the butter in a saucepan, add the flour and stir with a wire whisk until blended. Meanwhile, bring the milk to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk. When thickened, reduce the heat and simmer one minute. Season to taste with salt and pepper, turn off the heat and add the cheese, stirring until smooth. Gently stir in the egg slices to complete the sauce.
2. Saute the ham slices in a little butter until heated through. Place on toast triangles and top each slice with five freshly cooked and drained asparagus spears.
3. Spoon the egg sauce over the asparagus spears