Asparagus Puff Ring

As soon as Jim and I were engaged, my father-in-law's wife introduced me to "Taste of Home" magazines.  This was the Grand Prize winner in the very first issue I received and it was actually a few years before I tried it because, quite frankly, it just looked intimidating to me.

But when I finally did try it, it was actually one of the simplest recipes I had ever made. And yummy!  And a great home for any leftover ham (although shrimp would be a great substitute).  Oh, and now that asparagus is coming into season, a great value.

A great meal in itself, you really don't need anything else unless you want to add a green salad.

ASPARAGUS PUFF RING (6 servings)

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

FILLING:
1 pound fresh asparagus, tough ends trimmed and remaining stalks cut into 1" pieces
1/4 cup diced onions
2 Tbsp butter
2 Tbsp AP 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 fully-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.  Let stand for 5 minutes.

Add eggs, one at a time, beating well after each; beat until smooth.  Stir in 3 Tbsp Parmesan cheese.  Using 1/4 cupfuls of dough, form a ring around the sides of a greased 10" quiche pan or pie plate (mounds should touch).  Top with the remaining cheese.  Bake at 400F for 35 minutes.

Meanwhile, cook asparagus until crisp-tender, 3-4 minutes; drain.  In a saucepan, saute onion in butter until tender.  Stir in flour and S&P.  Gradually add milk; bring to a boil over medium heat, stirring constantly.  Reduce heat; stir in cheeses until melted.  Stir in ham and asparagus; spoon into ring.  Serve immediately.

Recipe Source: Taste of Home magazine, April/May 1997, p. 26 (submitted by Shirley De Lange, Byron Center, Michigan)