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  • Asparagus Mornay (March 1991)

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    Asparagus Mornay (March 1991)
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 8 x Thick asparagus spears
    • 8 slc Ham, (not too thin)
    • 2 Tbsp. Flour
    • 2 Tbsp. Butter
    • 1/2 c. Lowfat milk, (1/2 to 1)
    • 1/2 c. Swiss cheese, grated (1/2 to 1)
    • 1/4 c. Parmesan cheese, grated
    • 1 Tbsp. Onion or possibly 1 shallot, minced
    • 1 x Egg yolk
    • 1/2 c. Cream Salt and pepper and nutmeg

    Directions

    1. 1. Peel asparagus and cook for 6-10 min in water. Add in salt.
    2. 2. Drain carefully not to break tips.
    3. 3. Roll one asparagus in each slice of ham.
    4. 4. Place rolls in a buttered baking dish. Set aside.
    5. 5. Heat butter and cook minced onions till they're soft. Add in flour to make a roux about 2 min. Let it cold down a little.
    6. 6. Bring it back to the heat and stir in lowfat milk till it thickens. Add in cream, stir and let cook for 5 min.
    7. 7. Season with salt, pepper, and nutmeg.
    8. 8. Remove from the heat, and add in the egg yolk, stirring well.
    9. 9. Stir in the grated Swiss cheese.
    10. 10. Spoon the sauce over the asparagus roll, sprinkle with Parmesan cheese on top, and bake for 20 min.

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