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LOCATION: Recipes >> Breads Quick >> Popovers 11

Print this Recipe    Popovers 11

POPOVERS WITH CREAMED ASPARAGUS AND HAM

2 large eggs, at room temperature
1 cup milk
1 cup all-purpose flour
1 tablespoons butter or margarine, melted
1/4 teaspoon salt

Preheat oven to 450 degrees F. Generously grease eight 2 1/2-inch
muffin pan cups. Heat in oven until very hot, about 5 minutes.

Meanwhile, blend eggs, milk, flour, butter and salt in blender just
until smooth, scraping sides as needed. Pour into prepared muffinpan
cups. Bake 20 minutes. Reduce oven temperature to 350 degrees F.
and bake 20 minutes more, until deep golden and crisp. Remove from
pan.


Creamed Asparagus and Ham Filling:

1 bunch (3/4 lb.) asparagus, cut into 1-inch pieces
1 tablespoon butter or margarine 1/4 cup minced onion
2 tablespoons flour
1 1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Pinch nutmeg
1/2 cup diced smoked ham
3 tablespoons snipped fresh chives
1/4 cup grated Parmesan cheese

Cook asparagus in saucepan of boiling salted water just until
tender, about 3 minutes. Drain. Melt butter in medium saucepan over
medium heat. Add onion and cook until translucent, about 3 minutes.
Stir in flour and cook, stirring, 1 minute. Gradually stir in milk,
salt, pepper and nutmeg; bring to boil, stirring. Reduce heat and
simmer 5 minutes. Stir in asparagus and ham and heat through. Stir
in chives.

Cut off tops of popover and spoon in creamed asparagus and ham.
Sprinkle with cheese and replace tops. Makes 8 servings.

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