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Saturday, October 29, 2005

Asparagus and ham

Ingredients for 4:

3/4 lb trimmed thin asparagus
4 slices boiled ham
1 cup grated cheese
1 1/4 light cream
1 cup chicken broth
1 tbsp butter
1/4 tsp ground nutmeg
1 lemon
1 tsp sugar
salt and peper on taste

Method:

Bring to boil 2 cups water, add salt, sugar, and lemin juice, put asparagus, and cook for 15 minutes, ot until asparagus is tender but still firm.
Mix in small saucepan chicken broth and cream and cook until reduced by half.
Add salt, pepper, and nutmeg, mix, and remove saucepan from the heat.
Drain asparagus, divide into 4 bundles, and roll each one in a slice of ham.
Preheat oven to 400 F.
Grease with butter ovenproof dish, put bundles in it.
Pour sauce from saucepan over the top, then sprinkle with grated cheese, and bake asparagus with ham for 20 minutes, or until bubbling and golden brown.
Serve immediately.

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