Hormel Foods Recipes

Ingredients

Servings: 3 6 9 12 This recipe is recommended for 3 servings

• 1 pound fresh asparagus spears, trimmed and cut into 1-inch pieces
• 1/4 cup butter, divided
• 2 cups Cure 81® Boneless Ham, cut into 1/2-inch strips
• 3 tablespoons all-purpose flour
• 1 cup water
• 1 cup half-and-half
• 1 package savory herb with garlic dry soup mix
• 1 (2-ounce) jar diced pimiento, drained
• 3 English muffins, split and toasted

Notes

1. The ham and asparagus sauce would also be excellent served over angel hair pasta.

Directions

1. In pot of boiling water, cook asparagus 6 minutes or until crisply-tender; drain.
2. In large skillet, melt 1 tablespoon butter over medium-high heat. Add ham; sauté until browned. Remove from skillet.
3. In same skillet, melt remaining 3 tablespoons butter. Add flour; cook, stirring constantly, 1 minute. Gradually add water, half-and-half and soup mix. Cook, stirring constantly, until smooth and thickened. Add ham, asparagus and pimiento. Cook, stirring constantly, until heated thoroughly.
4. Serve ham mixture over English muffins.