Asparagus Puff Ring

This recipe was the Grand Prize Winner in the first issue of "Taste of Home" magazine I ever received (April/May 1997). I am generally leary of baking any kind of bread, but since no yeast is involved, I gave it a try. Several times! It's so easy and really good. I keep meaning to try it with shrimp in place of the ham, but with our leftover honeybaked ham, well....it had to be ham again!

ASPARAGUS PUFF RING

3/4 cup water
6 Tbsp butter
3/4 cup flour
1/2 tsp salt
3 eggs
1/4 cup grated Parmesan, divided

FILLING:

1 lb fresh asparagus, cut into 1" pieces
1/4 cup diced onion
2 Tbsp butter
2 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups milk
1/2 cup shredded Swiss cheese
2 Tbsp grated Parmesan
2 cups diced 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; beat until smooth. Stir in 3 Tbsp Parmesan.

Using 1 scant 1/4 cup (about 3 Tbsp) of dough, form a ring around the sides of a greased 10" quiche pan or pie plate (mounds should touch). Top with remaining cheese. Bake at 400 degrees for 35 minutes.

Meanwhile, cook asparagus until crisp-tender, about 3 minutes depending on thickness of spears; drain. In a saucepan, saute onion in butter until tender. Stir in flour, salt, and pepper. Gradually add milk; bring to a boil over medium heat, stirring constantly. Reduce heat; stir in cheese until melted. Stir in ham and asparagus. Spoon in to ring. Serve immediately.

Serves 6