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.
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Asparagus, Ham, and Eggs With Creamy Sauce

creamed ham and asparagus on a biscuit with a hard-boiled egg on the side

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This elegant creamed asparagus, eggs, and ham is a great way to start any day. 

  • Author: Diana Rattray
  • 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

  1. 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.
  2. Meanwhile, prepare the asparagus. Trim the asparagus by cutting or snapping off tough and woody stems.
  3. 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.
  4. 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.
  5. Peel the eggs and slice thinly; set aside.
  6. 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.
  7. Arrange hot cooked asparagus on plates with slices of hard-cooked eggs. Spoon the ham and green onion sauce over the asparagus spears.

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creamed ham and asparagus on a biscuit with a hard-boiled egg on the side

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