Asparagus Rosemary En Creme Recipe

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Finely chopped onion2 Tablespoon
 Butter1⁄2 Cup (8 tbs)
 Flour7 Tablespoon
 Salt1⁄2 Teaspoon
 Paprika1⁄2 Teaspoon
 Rosemary1 Teaspoon, crushed
 Chicken broth2 Cup (32 tbs)
 Dairy sour cream2 Cup (32 tbs)
 Fresh mushrooms5 Ounce, sliced lengthwise and browned lightly in 1 tablespoon butter
 Butter1 Tablespoon
 Ripe olives1⁄3 Cup (5.33 tbs), sliced lengthwise
 Baked ham slices8 (Thin)
 Cooked chicken slice8 (One Half The Size Of Ham Slices)
 Asparagus spears2 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.
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