Asparagus Rosemary En Creme Recipe
Ingredients
| Finely chopped onion | 2 Tablespoon | |
| Butter | 1⁄2 Cup (8 tbs) | |
| Flour | 7 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Paprika | 1⁄2 Teaspoon | |
| Rosemary | 1 Teaspoon, crushed | |
| Chicken broth | 2 Cup (32 tbs) | |
| Dairy sour cream | 2 Cup (32 tbs) | |
| Fresh mushrooms | 5 Ounce, sliced lengthwise and browned lightly in 1 tablespoon butter | |
| Butter | 1 Tablespoon | |
| Ripe olives | 1⁄3 Cup (5.33 tbs), sliced lengthwise | |
| Baked ham slices | 8 (Thin) | |
| Cooked chicken slice | 8 (One Half The Size Of Ham Slices) | |
| Asparagus spears | 2 Dozen, cooked, 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.
Chef
