May 12, 2010

Ham & Asparagus Mornay

Asparagus, cheese, Ham Recipes, main dish

Presented by

42 ratings

Prep time: 29 minutes
baking time 21 minutes
Servings: 5
Partner: Baked Potatoes & Onions

My mother requested this elegant dish for her wedding luncheon.

Ingredients

4 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup grated Parmesan cheese
1/4 cup dry white wine or chicken broth
1/4 teaspoon salt
1/4 teaspoon white pepper
50 cooked asparagus spears
10 thin slices ham
1/4 cup grated Swiss cheese

Directions

1

For Mornay sauce, melt butter in a medium saucepan over medium heat. Stir in flour. Add milk. Cook, stirring continually, until mixture is smooth and starts to boil. Add Parmesan, wine, salt and white pepper. Remove from heat. Let stand until cool.
2

Preheat the oven to 350ºF.
3

Wrap 5 asparagus spears in each ham slice. Arrange, seam side down, in a large shallow baking dish.
4

Spread sauce across center of each ham and asparagus roll.
5

Sprinkle Swiss over the rolls. Bake for 20 minutes. Broil for 1 minute. Serve hot.

Grandma's Secret Trick

If the ham slices were too small to fit around five asparagus spears, Grandma rolled them around as many asparagus spears as would fit. She knew if she bought the smaller ham slices that she would need up to five extra slices of ham. To stretch the dish a little further, she served the ham and asparagus rolls with toast points.