Title: Asparagus Puff Ring
Categories: Asparagus Ham Entree Pastry
Yield: 6 Servings

3/4	c	Water
6	tb	Butter
3/4	c	All-purpose flour
1/2	ts	Salt
3		Eggs
1/4	c	Grated parmesan cheese; divided
		Filling:
1	lb	Fresh asparagus; cut in 1" pieces
1/4	c	Diced onion
2	tb	Butter
2	tb	All-purpose flour
1/2	ts	Salt
1/4	ts	Pepper
1 1/2	c	Milk
1/2	c	Shredded swiss cheese
2	tb	Grated parmesan cheese
2	c	Ham; fully cooked/diced

In a saucepan over Medium heat, bring water and butter to boi. Add flour and salt all at once; stir until a smooth ball forms. Let stand for 5 minutes. Add eggs, one at a time, beating well after each ; beat until smooth. Stir in 3 tablespoons Parmesan cheese. Using 1/4 cupfuls of dough form a ring around the sides of a greased 10 inch quiche pan or pie plate. Mounds should not touch. Top with the remaining cheese. Bake at 400 F. for 35 minutes. Meanwhile, cook asparagus until crisip-tender, 3-4 minutes; drain. In a saucepan, saute onion in butter until tender. Stir in flour, salt and pepper. Gradually add milk; bring to a boil over medium heat, stirring constantly. Reduce heat; stir in cheese until melted, stir in ham and asparagus; spoon into ring. Serve immediately. Yield: 6 servings. MC formatting by bobbi744@sojourn. com

NOTES : Recipe submitted to magazine by Shirley De Lange, Byron Center, Michigan, (This recipe won the Grand Prize in magazine Asparagus contest). "Ham and asparagus in a creamy sauce are piled high in a cheesy cream puff shell. It is delicious and deceivingly simple to prepare!" Posted to MM-Recipes Digest V4 #6

Recipe by: Taste of Home Magazine, April/May, '97, p. 26

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