*  Exported from  MasterCook  *
 
                       Asparagus Mornay (March 1991)
 
 Recipe By     : Miriam Podcameni Posvolsky
 Serving Size  : 1    Preparation Time :0:00
 Categories    : First Courses
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      thick         asparagus spears
    8      slices        ham -- (not too thin)
    2      tablespoons   flour
    2      tablespoons   butter
      1/2  cup           milk -- (1/2 to 1)
      1/2  cup           Swiss cheese -- grated (1/2 to 1)
      1/4  cup           parmesan cheese -- grated
    1      tablespoon    onion or 1 shallot -- chopped
    1                    egg yolk
      1/2  cup           cream
                         salt and pepper and nutmeg
 
 1. Peel asparagus and cook for 6-10 minutes in water. Add salt. 
 2. Drain carefully not to break tips. 
 3. Roll one asparagus in each slice of ham. 
 4. Place rolls in a buttered baking dish. Set aside.  
 5. Melt butter and cook chopped onions until they're soft. Add
 flour to make a roux about 2 minutes. Let it cool down a little. 
 6. Bring it back to the heat and stir in milk until it thickens.
 Add cream, stir and let cook for 5 minutes. 
 7. Season with salt, pepper, and nutmeg. 
 8. Remove from the heat, and add the egg yolk, stirring well.  
 9. Stir in the grated Swiss cheese. 
 10. Spoon the sauce over the asparagus roll, sprinkle with
 Parmesan cheese on top, and bake for 20 minutes.
  
 Nutrition (per serving):  1310 calories
  
    Saturated fat     55 g
    Total Fat         96 g   (66% of calories)
    Protein           86 g   (26% of calories)
    Carbohydrates     25 g   (8% of calories)
  
    Cholesterol      572 mg    Sodium       4261 mg
    Fiber              0 g     Iron            3 mg
    Vitamin A       3074 IU    Vitamin C       2 mg
    Alcohol            0 g
 
 
 
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