Asparagus Rosemary En Creme Recipe
Ingredients
2 tablespoons finely chopped onion
1/2 cup butter
7 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 to 1 teaspoon rosemary, crushed
2 cups chicken broth
2 cups dairy sour cream
5 oz. fresh mushrooms, sliced lengthwise and browned lightly in 1 tablespoon butter
1/3 cup ripe olives, sliced lengthwise
8 thin slices baked ham
8 slices cooked chicken (one half the size of ham slices)
2 doz. asparagus spears, cooked and drained
Directions
Cook onion in hot butter in a saucepan until onion is golden.
Blend in flour, salt, paprika, and rosemary; heat until bubbly.
Add chicken broth gradually, stirring to blend.
Bring to boiling, stirring constantly, and cook 1 to 2 minutes.
Remove from heat and quickly blend in sour cream in small amounts.
Stir in mushrooms and olives; set aside.
Set out a large shallow baking dish.
Place slices of ham in dish and spoon about a tablespoon of sauce over half of each slice; cover with chicken slices and spoon a tablespoon of sauce over each; fold the ham slices.
Top each with 3 asparagus spears and spoon sauce evenly over all.
Set in a 350°F oven 20 minutes, or until thoroughly heated.
Transfer each serving to a luncheon plate and garnish with spiced crab apples.
Blend in flour, salt, paprika, and rosemary; heat until bubbly.
Add chicken broth gradually, stirring to blend.
Bring to boiling, stirring constantly, and cook 1 to 2 minutes.
Remove from heat and quickly blend in sour cream in small amounts.
Stir in mushrooms and olives; set aside.
Set out a large shallow baking dish.
Place slices of ham in dish and spoon about a tablespoon of sauce over half of each slice; cover with chicken slices and spoon a tablespoon of sauce over each; fold the ham slices.
Top each with 3 asparagus spears and spoon sauce evenly over all.
Set in a 350°F oven 20 minutes, or until thoroughly heated.
Transfer each serving to a luncheon plate and garnish with spiced crab apples.
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