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Creamed Ham and Asparagus

Total Time

Prep/Total Time: 15 min.

Makes

6 servings

To be truthful, asparagus is my least favorite vegetable. But I make an exception with this recipe my mom and I came up with together. The ham and cheese really lend a tasty difference. Now that our parents are retired, my brothers and I have taken over the family farm. We milk 200 Holsteins.

Ingredients

  • 1 pound fresh or frozen asparagus, cut into 1-inch pieces
  • 1 tablespoon cornstarch
  • 1-1/2 cups milk, divided
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried parsley flakes
  • 1-1/2 pounds fully cooked ham, cubed
  • 3 hard-boiled large eggs, chopped
  • 2 cups shredded cheddar cheese
  • Toast points or biscuits

Directions

  1. In a saucepan, cook asparagus in a small amount of water until tender; drain and set aside.
  2. In a large saucepan, melt butter. Stir in cornstarch, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  3. Add parsley, ham, eggs, cheese and asparagus; cook and stir over low heat until ham is warmed and cheese is melted. Serve over toast points or biscuits.

Nutrition Facts

1 cup: 805 calories, 72g fat (43g saturated fat), 339mg cholesterol, 2606mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 33g protein.

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