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Asparagus With Country Ham and Egg Gravy

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“In 'A Southerly Course' by Martha Hall Foose.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Blanch the asparagus in boiling salted water for 2 minutes and drain.
  2. In a medium saucepan set over low heat, cook the ham in the butter for 5 minutes.
  3. Sprinkle the flour over the ham and cook, stirring, for 1 minute.
  4. Increase heat to medium and slowly add the milk while stirring constantly.
  5. Cook, stirring, for 2 minutes or until the sauce has thickened and begins to bubble.
  6. Remove the pan from the heat and stir in the chopped egg, salt, and pepper.
  7. Arrange the asparagus on a serving platter and spoon the ham and egg sauce over the top.
  8. Garnish with fresh dill.

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