Spring is a short-lived but well-loved season in the Mississippi Delta. All is verdant and lush with the scent of fresh-tilled earth in the air. When spears of asparagus are combined with farm-fresh eggs, to me, it all signals spring. I particularly enjoy this dish for breakfast with sourdough bread for sopping up the luxuriant, velvety cream sauce.
This is one I seem to serve that Monday after Easter Sunday, when these ingredients are hanging around and the dish can be made with leftovers.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Blanch the asparagus in boiling salted water for 2 minutes and drain.
Step 2
In a medium saucepan set over low heat, cook the ham in the butter for 5 minutes. Sprinkle the flour over the ham and cook, stirring, for 1 minute. Raise the heat to medium and slowly add the milk while stirring constantly. Cook, stirring, for 2 minutes or until the sauce has thickened and begins to bubble. Remove the pan from the heat and stir in the chopped egg, salt, and pepper.
Step 3
Arrange the asparagus on a serving platter and spoon the ham-and-egg sauce over the top. Garnish with fresh dill.
