Okay, it’s painfully obvious that I don’t have a clue as to what I’m doing yet, but I am working on it when time permits. I’ve posted a couple of pictures of my signature dish, ‘White Asparagus Ecstasy’ but somehow can’t get more than one picture to post at a time in one post and I ended up with too many ‘new’ posts for one topic. Okay, here is the recipe in whole:
Peel & cook 24 nice thick white asparagus spears. Cool on a dish. Set aside.
3 cups of freshly grated extra old white cheddar cheese
1.5 cups of whole milk, or to make it even richer go wild and use 1 cup of whole milk and .5 cups of heavy cream
1 tbsp of Dijon mustard
pinch of cayenne pepper
1/4 cup of butter
1 heaping tbsp of white flour
1/2 tsp salt
Mix all but the flour in a microwave safe bowl. Microwave on high for two minutes, remove, whisk. Mix flour with a little milk until a smooth paste is made. Whisk into the cheese mix. Set aside.
Break off the leaves of 3 heads of Belgian Endive (we grow that too!) and line a 9X13 inch baking dish with leaves.
You need 8 nice big slices of black forest ham. Roll three spears of prepared white asparagus in one slice of ham and fasten with a toothpick. Continue until all the asparagus and ham are used up. Line these up on the Belgian Endive leaves.
Pour sauce over the bundles of ham and asparagus.
Crumble 12 saltine crackers over top.
Bake at 400 F for 30 minutes.
Serve and enjoy!