Creamed Ham & Asparagus
Submitted by maggiejjj
Cubed ham, tender asparagus, and hard-boiled eggs in a cheesy cream sauce over toast points or biscuits. A hearty brunch or easy dinner that uses up leftover ham.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
45 minGot leftover ham? This is exactly what you should do with it.
Cubed ham, crisp-tender asparagus, and chopped hard-boiled eggs get folded into a thick, cheesy cream sauce loaded with melted cheddar.
Spoon it over toast points or warm biscuits and you’ve got a meal that works just as well for a lazy weekend brunch as it does for a quick weeknight dinner.
It’s homestyle, it’s filling, and it comes together in under 45 minutes.
Pro Tips
- Cut the asparagus into 1-inch pieces so they’re easy to eat with a fork on toast or biscuits.
- Mix the cornstarch with cold milk first to make a slurry; adding it directly to hot liquid creates lumps.
- Stir the cheese in over low heat and be patient; high heat makes cheddar grainy and oily.
- This is a fantastic way to use up Easter ham or any holiday leftovers.
Ingredients
Directions
In a saucepan, cook asparagas in a small amount of water until tender; drain and set aside.
In a medium saucepan, mix cornstarch and 2 tb. milk.
Add butter, salt, pepper and remaining milk; cook and stir over medium heat until thickened and bubbly.
Add parsley, ham, eggs, cheese and asparagus; cook and stir over low heat until ham is warmed and cheese is melted.
Serve over toast points or biscuits.
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