Recipe - Asparagus Puff Ring

Three fourths cup Water
6 tablespoon Butter
Three fourths cup Allpurpose flour
One half teaspoon Salt
3 Eggs
One fourth cup Grated parmesan cheese;
divided

FILLING
1 pound Fresh asparagus; cut in 1"
pieces
One fourth cup Diced onion
2 tablespoon Butter
2 tablespoon Allpurpose flour
One half teaspoon Salt
One fourth teaspoon Pepper
1 One half cup Milk
One half cup Shredded Swiss cheese
2 tablespoon Grated Parmesan cheese
2 cup Ham; fully cooked/ minced

In a saucepan over Medium heat, bring water and butter to boi. Add flour
and salt all at once; stir until a smooth ball forms. Let stand for 5
minutes. Add eggs, one at a time, beating well after each ; beat until
smooth. Stir in 3 tablespoons Parmesan cheese. Using One fourth cupfuls of dough
form a ring around the sides of a greased 10 inch quiche pan or pie plate.
Mounds should not touch. Top with the remaining cheese. Bake at 400 F. for
35 minutes. Meanwhile, cook asparagus until crisiptender, 34
minutes; drain. In a saucepan, saute onion in butter until tender. Stir in
flour, salt and pepper. Gradually add milk; bring to a boil over medium
heat, stirring constantly. Reduce heat; stir in cheese until melted, stir
in ham and asparagus; spoon into ring. Serve immediately. Yield: 6
servings. MC formatting by bobbi744@sojourn.com

NOTES : Recipe submitted to magazine by Shirley De Lange, Byron Center,
Michigan, (This recipe won the Grand Prize in magazine Asparagus contest).
"Ham and asparagus in a creamy sauce are piled high in a cheesy cream puff
shell. It is delicious and deceivingly simple to prepare!"

Recipe by: Taste of Home Magazine, April/May, '97, p. 26

Posted to MCRecipe Digest V1 #822 by Roberta Banghart
bobbi744@sojourn.com on Oct 01, 1997