Asparagus with Country-Ham-and-Egg Gravy

Name: Asparagus with Country-Ham-and-Egg Gravy
Yield: serves 4
Ingredients: 1 pound asparagus, trimmed; 1/2 cup diced country ham; 2 tablespoons unsalted butter; 2 tablespoons unbleached all-purpose flour; 2 cups whole milk; 2 hard-boiled eggs, chopped; 1/2 teaspoon salt; Freshly ground black pepper; Chopped fresh dill or chive blossoms, for garnish

December 9, 2011

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.

Cooks' Note

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 notes

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