Creamy White Asparagus with Ham Sauce
Delight in the rich and creamy flavors of our Creamy White Asparagus with Ham Sauce. This soothing dish combines tender white asparagus with a velvety white sauce, enhanced by the savory notes of julienne-cut cooked ham. Perfect as a side dish or a light main, this recipe showcases the elegance of asparagus while providing a comforting and satisfying flavor profile. Ideal for dinner parties or family meals, this dish is not only delicious but also quick to prepare. Enjoy it warm in a preheated serving dish for the ultimate presentation.
4
Servings
N/A
Calories
8
Ingredients
Ingredients
White asparagus (canned)
2 cans (14 1/2 ounces each) (drained, reserving liquid)
Margarine
2 tablespoons (melted)
Unbleached flour
2 tablespoons (sifted)
Asparagus water
1/2 cup (reserved from draining)
Milk
1/2 cup (whole or low-fat)
Cooked ham
4 ounces (cut into julienne strips)
Nutmeg
1/3 teaspoon (freshly grated)
Salt
1/4 teaspoon (to taste)
Instructions
1
Begin by draining the white asparagus, making sure to reserve 1/2 cup of the liquid for later use.
2
In a medium saucepan, melt the margarine over low heat until it is fully liquefied.
3
Once the margarine is melted, add the sifted flour, and stir continuously to form a smooth paste (roux).
4
Gradually whisk in the reserved asparagus liquid and the milk to ensure there are no lumps.
5
Continue to stir the mixture over low heat until the sauce thickens and reaches a gentle bubble.
6
Once thickened, incorporate the julienne-cut cooked ham along with the freshly grated nutmeg and salt; stir to combine well.
7
Gently fold in the drained asparagus spears into the sauce, ensuring they are fully coated without breaking them.
8
Heat through for a few minutes, but do not allow the mixture to boil.
9
Serve immediately in a preheated serving dish to retain warmth and enhance presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy White Asparagus with Ham Sauce?
It is a soothing dish that combines tender white asparagus with a velvety white sauce and savory julienne-cut cooked ham.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What category of dish is this recipe?
This recipe is categorized under Sauces, though it can also be served as a side dish or light main.
Should I use fresh or canned asparagus for this recipe?
The recipe specifically calls for 2 cans of white asparagus, each 14.5 ounces.
Why do I need to reserve the asparagus liquid?
A 1/2 cup of the liquid from the canned asparagus is used to flavor and thin the creamy white sauce.
What type of fat is used to make the roux?
The recipe uses 2 tablespoons of melted margarine to start the sauce.
What kind of flour is recommended?
Two tablespoons of sifted unbleached flour are used to create the sauce base.
How do I prevent lumps from forming in the sauce?
Gradually whisk in the reserved asparagus liquid and milk while stirring continuously over low heat.
What kind of milk is best for the ham sauce?
You can use either whole milk or low-fat milk depending on your preference.
How should the cooked ham be prepared?
The 4 ounces of cooked ham should be cut into thin julienne strips.
What spices are used to season the dish?
The dish is seasoned with 1/3 teaspoon of freshly grated nutmeg and 1/4 teaspoon of salt.
How do I incorporate the asparagus into the sauce?
Gently fold the drained asparagus spears into the sauce to ensure they are coated without breaking them.
Can I boil the sauce once the asparagus is added?
No, you should heat the mixture through for a few minutes but avoid letting it reach a boil.
What is the best way to serve this dish?
Serve it immediately in a preheated serving dish to retain warmth and enhance the presentation.
Is this recipe suitable for a quick meal?
Yes, it is described as a quick recipe to prepare, making it ideal for busy family meals.
What is the first step in the instructions?
The first step is to drain the white asparagus while reserving 1/2 cup of the canning liquid.
At what heat should I melt the margarine?
The margarine should be melted over low heat until it is fully liquefied.
What should I do after the margarine is melted?
Add the sifted flour and stir continuously to form a smooth roux paste.
How long do I cook the sauce after adding milk?
Continue stirring over low heat until the sauce thickens and reaches a gentle bubble.
When do I add the nutmeg and salt?
Add the seasonings along with the julienne-cut ham once the sauce has thickened.
How many ingredients are in this recipe?
There are a total of 8 ingredients required for this recipe.
Is this dish considered elegant?
Yes, the description notes it showcases the elegance of asparagus, making it suitable for dinner parties.
What is the texture of the sauce?
The sauce is described as velvety, rich, and creamy.
Can I use table salt or sea salt?
The recipe calls for 1/4 teaspoon of salt to taste, so you may use your preferred variety.
Is the nutmeg pre-ground or fresh?
The recipe specifically recommends using 1/3 teaspoon of freshly grated nutmeg.
What are some tags associated with this recipe?
Tags include asparagus, ham, sauce, creamy, side dish, and comfort food.
Does this recipe contain fiber or protein information?
The provided nutritional data for fiber, protein, calories, and fat is currently unavailable for this specific entry.
Is the asparagus supposed to be whole?
Yes, the instructions mention folding in the asparagus spears, implying they remain whole.
Can I use margarine for the roux?
Yes, the recipe specifically lists 2 tablespoons of margarine as an ingredient.
Is this dish served cold or warm?
The dish should be served warm, immediately after heating through.