This impressive combination is the perfect breakfast, brunch, or lunch dish. Fresh asparagus is cooked and served with a tasty cream sauce, diced ham, and sliced hard-boiled eggs. Consider this dish if you’re planning a spring or summer brunch. Cook the asparagus on the stovetop or roast it in the oven.
How To Make This Dish
- Bring the eggs to a boil and then cover the pan and let them stand for about 15 minutes.
- Prepare and cook the asparagus in simmering water, or roast the asparagus in the oven.
- Peel and slice the eggs.
- Sauté the green onions and ham, then add the flour and mustard to make a roux.
- Add the milk to the roux and cook until bubbly, then season to taste.
- Arrange the asparagus on plates and top it with sliced eggs and the cream sauce with ham.
Recipe Variations
- Replace the green onions with finely chopped shallots.
- Sauté a few sliced mushrooms in the butter until they render their liquids, then add the green onions and ham and continue with the recipe.
- Serve the asparagus and creamed eggs and ham over English muffins, toast, or split buttered biscuits.
- Garnish the creamed eggs with chopped parsley, chives, or a sprinkle of paprika.
- Add a dash of nutmeg to the sauce.
Asparagus, Ham, and Eggs With Creamy Sauce
This elegant creamed asparagus, eggs, and ham is a great way to start any day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Brunch, Lunch
Ingredients
Scale
- 4 large eggs
- 1 bunch asparagus
- Kosher salt and freshly ground black pepper
- 3 tablespoons butter
- 4 green onions, with most of the green, sliced
- 1 cup cooked julienne-sliced ham
- 3 tablespoons flour
- 1/2 teaspoon dry mustard
- 2 cups milk
Instructions
- Put the eggs in a saucepan and cover with water. Cover the pan and bring the eggs to a full rolling boil. Remove from the heat and let stand for 15 minutes.
- Meanwhile, prepare the asparagus. Trim the asparagus by cutting or snapping off tough and woody stems.
- Arrange the asparagus in a large skillet or saucepan and cover with water. Add about 1 teaspoon of salt to the water. Bring to a simmer; cover the pan and continue to cook for about 4 to 6 minutes, or until just crisp-tender.
- Alternatively, you may roast the asparagus. Heat the oven to 450 F and spread the spears out on a foil-lined rimmed baking sheet; drizzle with 2 tablespoons of olive oil. Sprinkle lightly with salt and pepper. Roast for 8 to 10 minutes, or until the asparagus is lightly browned and tender.
- Peel the eggs and slice thinly; set aside.
- In a medium saucepan, melt the butter over medium-low heat. When butter stops foaming, add the ham and green onions. Cook, stirring, until the onions are tender. Add the flour and dry mustard. Cook, stirring constantly, for about 1 1/2 minutes. Gradually stir in the milk. Continue cooking, stirring constantly, until thickened and bubbly. Add salt and pepper, to taste.
- Arrange hot cooked asparagus on plates with slices of hard-cooked eggs. Spoon the ham and green onion sauce over the asparagus spears.
