Easter Asparagus & Ham Bake

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Easter Asparagus & Ham Bake

Yield 2

Author Laura McIntosh

Ingredients

• 1/2 Tspn Olive Oil
• 1 Tbsp Shallots, chopped
• 10 Oz Asparagus, cut into fourths
• 10 Oz Hormel® Cure 81® Ham, ¼" cubed
• 1 Tbsp Butter or Margarine
• 1 Tbsp Flour
• 1/2 Cup Milk
• 1/4 Cup Cheddar Cheese, shredded
• 1/4 Cup Gruyere Cheese, shredded
• 1/2 Cup Tomato, chopped
• 1/8 Tspn Thyme
• 1/4 Cup Breadcrumbs
• Cayenne Pepper, to taste

Instructions

1. Heat oven to 375° F.
2. Heat the oil in a pan and sauté the shallots. Place the shallots with the asparagus and ham into a small casserole dish.
3. In saucepan over medium heat, melt butter; blend in flour. Cook 30 seconds, stirring constantly. Gradually stir in milk. Heat, stirring constantly, until thickened. Stir in remaining ingredients except breadcrumbs; heat until cheese is melted.
4. Spoon over ham and asparagus mixture.
5. Bake 15 to 20 minutes or until lightly browned.
6. Remove from oven and sprinkle breadcrumbs on top. Serve hot.

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