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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.
Submitted by Cassyjean - Torrington, CT May 27, 2009
20 min 35 min 55 min

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