Asparagus Hollanaaise Puff Recipe
Ingredients
| Water | 1 Cup (16 tbs) | |
| Butter | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| Shredded Swiss cheese | 1 Cup (16 tbs) | |
| Eggs | 4 standard | |
| 1 envelope hollandaise sauce mix | ||
| Asparagus spears | 3/4 pound, trimmed | |
| Thinly sliced ham | 4 Ounce, julienned | |
Directions
In a large saucepan, bring water, butter, salt and pepper to a boil.
Add flour and cheese; stir until a smooth ball forms.
Remove from the heat; let stand for 5 minutes.
Add eggs, one at a time, beating well after each addition.
Continue beating until mixture is smooth and shiny.
Spread dough over the bottom of a greased 10-in quiche pan or pie plate, forming a shell by pushing dough from center toward the edges.
Bake, uncovered, at 375° for 30 minutes or until puffed around the edges and golden brown.
Meanwhile, prepare hollandaise sauce according to package directions.
Add 1/2 in of 'water to a large skillet; add asparagus and bring to a boil.
Reduce heat; cover and simmer until crisp-tender, about 4 minutes.
Drain and keep warm.
Arrange ham and asparagus in center of puff.
Drizzle with hollandaise sauce.
Serve immediately.
Add flour and cheese; stir until a smooth ball forms.
Remove from the heat; let stand for 5 minutes.
Add eggs, one at a time, beating well after each addition.
Continue beating until mixture is smooth and shiny.
Spread dough over the bottom of a greased 10-in quiche pan or pie plate, forming a shell by pushing dough from center toward the edges.
Bake, uncovered, at 375° for 30 minutes or until puffed around the edges and golden brown.
Meanwhile, prepare hollandaise sauce according to package directions.
Add 1/2 in of 'water to a large skillet; add asparagus and bring to a boil.
Reduce heat; cover and simmer until crisp-tender, about 4 minutes.
Drain and keep warm.
Arrange ham and asparagus in center of puff.
Drizzle with hollandaise sauce.
Serve immediately.
Chef
