Recipe - Asparagus Mornay (March 1991)

8 Thick asparagus spears
8 sl Ham; (not too thin)
2 tablespoon Flour
2 tablespoon Butter
One half cup Milk; (One half to 1)
One half cup Swiss cheese; grated (One half to
1)
One fourth cup Parmesan cheese; grated
1 tablespoon Onion or 1 shallot; chopped
1 Egg yolk
One half cup Cream
Salt and pepper and nutmeg

1. Peel asparagus and cook for 610 minutes in water. Add salt.

2. Drain carefully not to break tips.

3. Roll one asparagus in each slice of ham.

4. Place rolls in a buttered baking dish. Set aside.

5. Melt butter and cook chopped onions until they're soft. Add flour to
make a roux about 2 minutes. Let it cool down a little.

6. Bring it back to the heat and stir in milk until it thickens. Add cream,
stir and let cook for 5 minutes.

7. Season with salt, pepper, and nutmeg.

8. Remove from the heat, and add the egg yolk, stirring well.

9. Stir in the grated Swiss cheese.

10. Spoon the sauce over the asparagus roll, sprinkle with Parmesan cheese
on top, and bake for 20 minutes.

Nutrition (per serving): 1310 calories

Saturated fat 55 g Total Fat 96 g (66% of calories) Protein 86 g (26% of
calories) Carbohydrates 25 g (8% of calories)

Cholesterol 572 mg Sodium 4261 mg Fiber 0 g Iron 3 mg Vitamin A 3074 IU
Vitamin C 2 mg Alcohol 0 g

Recipe by: Miriam Podcameni Posvolsky Posted to TNT Prodigy's Recipe
Exchange Newsletter by Leon & Miriam Posvolsky miriamp@pobox.com on Aug
16, 1997