Ham, Fresh Mushrooms and Asparagus
- 2 dozen fresh mushrooms
- 3/4 cup butter
- 1/2 pint pure cream
- salt and pepper to taste
- 6 slices of bread
- 1 pound sliced baked ham
- 1 can asparagus tips
- 2 tablespoons Parmesan cheese
- 2 tablespoons flour
- 1 pint hot milk
- Nutmeg to taste
Lightly brown 1/2 cup butter in a saucepan, add mushrooms and cook them slowly for about 10 minutes (be patient, you rascal). Add the pure cream and 7/8 cup cream gravy, a pinch of pepper and salt, boil for a few minutes (be patient, you rascal).
Toast the bread and trim all the edges neatly. Place slices of toast on a platter, cover with ham slices. Place mushrooms on top of ham and the asparagus tips beside the mushrooms; cover all the remaining cream gravy. Sprinkle with grated Parmesan cheese, dot with tablespoons butter and place in a hot oven until nicely browned. Serves 6.
Cream Gravy:
Melt 2 tablespoons butter in a saucepan, add flour, stirring constantly. Gradually add the hot milk, season with salt, pepper and a pinch of nutmeg, cook until thick. Add a little more hot milk if necessary. Cook about 15 minutes, remove from the heat and strain.
Toast the bread and trim all the edges neatly. Place slices of toast on a platter, cover with ham slices. Place mushrooms on top of ham and the asparagus tips beside the mushrooms; cover all the remaining cream gravy. Sprinkle with grated Parmesan cheese, dot with tablespoons butter and place in a hot oven until nicely browned. Serves 6.
Cream Gravy:
Melt 2 tablespoons butter in a saucepan, add flour, stirring constantly. Gradually add the hot milk, season with salt, pepper and a pinch of nutmeg, cook until thick. Add a little more hot milk if necessary. Cook about 15 minutes, remove from the heat and strain.
Submitted by May 27, 2009
20 min 35 min 55 min
20 min 35 min 55 min