Yields: 6 Servings
Bake Ring: 400 degrees for 35 minutes
3/4 c. water
6 T. butter
3/4 c. flour (hard white or red)
1/2 tsp. salt
1/4 c. grated Parmesan cheese, (divided)
1 pound fresh asparagus, cut into 1-inch pieces
1/4 c. diced onion
2 T. butter
2 T. Flour
1/2 tsp. salt
1 1/2 c. milk
1/2 c. shredded Swiss cheese
2T grated Parmesan cheese
2 c. diced full cooked ham
In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once. Stir until a smooth ball forms. Let stand for 5 minutes. Add eggs, one at a time, beating well after each egg , beat until smooth. Stir in 3 tablespoons Parmesan cheese.
Using 1/4 cupfuls of dough, form a ring around the side of a greased 10 inch quiche pan or pie plate. I use a 10 inch cast iron skillet The mounds of dough should be touching each other. Top with the remaining Parmesan cheese (1 Tablespoon).
Bake the puff ring at 400 degrees for 35 minutes.
Meanwhile cook the asparagus until crisp-tender, 3-4 minutes. In a saucepan, saute onion in butter until tender, Stir in the flour, salt and pepper. Gradually add the milk; bring to boil over medium heat, stirring constantly. Reduce the heat and sir in the 1/2 cup Swiss cheese and the 2 T. Parmesan cheese. Stir until the cheeses are melted, then add the ham and the cut up asparagus to the sauce.
Spoon the sauce into the center of the baked puff ring and serve, this makes a nice presentation and is VERY GOOD!
Taste of Home contestant winner May 1997