From Rob Levitt of Butcher & Larder
It was my good fortune to marry the daughter of a great cook. I have inherited a catalogue of my wife’s favorite ‘mom dishes’ from her childhood like Swedish Meatballs, Hamburger Stew and this one, utilizing slices of leftover ham, asparagus and a basic white sauce fortified with chunks of hardboiled egg. This was usually served at dinner after Easter, but since there is always ham around my house and asparagus is coming into season, it is a spring favorite.
Grandma Barb’s Asparagus & Ham On Toast with Egg Sauce
– Ham: 2-3 Slices Per Person, about ¼ inch thick
– Asparagus: 3-4 Spears Per Person, Blanched
– 1-2 Slices of Toast per person
– Egg Sauce
1. Place a large skillet over medium heat. Add the butter. When foamy, add the ham slices and fry until nicely browned. Remove ham to paper towels and reserve somewhere warm.
2. Add asparagus to pan and cook till just starting to brown.
3. Make buttered toast. Arrange on a platter or individual plates.
4. Spoon warm asparagus onto toast and top with ham slices. Add a generous spoonful of egg sauce over the top and serve.
To make this an over-the-top breakfast, top each one with a fried or poached egg.
Grandma Barb’s Egg Sauce
– 6T Butter
– 6T Flour
– 3.75 C Milk
– Salt & Pepper
– 3 Hard Boiled Eggs (Easter eggs are great for this…) Peeled and chopped into chunks
1. Melt butter over medium heat in a heavy-bottomed saucepan. Whisk in the flour and cook, stirring constantly, until well combined and bubbling.
2. Whisk in milk, bring to a simmer and reduce heat. Simmer for at least 30 minutes or until thick and creamy, but still pourable. If too thick, add water to desired consistency.
3. Taste and add salt and pepper to your liking (I like a lot of fresh black pepper, but that’s just me…)
4. Add the hard boiled eggs and remove from heat.