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8 Servings2 packages (10 ounces each) frozen asparagus spears, cooked following package directions 8 slices baked ham, cut about 1/8 inch thick 2 tablespoons CRISCO Shortening 2 tablespoons all-purpose flour 1/4 teaspoon salt Few grains white pepper 1/2 cup chicken broth 1/2 cup milk 2 egg yolks, slightly beaten 1/4 cup shredded sharp Cheddar cheese 1 tablespoon lemon juice Paprika Parsley Preheat oven to 325ºF. Place 5 or 6 asparagus spears in the center of each ham slice. Fold slice around asparagus to form a roll; secure with a toothpick. Place roll-ups on a baking sheet. Bake at 325ºF for 15 to 20 minutes or until ham is thoroughly heated. Meanwhile, melt Crisco in a heavy saucepan and blend in flour, salt, and pepper; heat until bubbly. Stir in broth and milk. Bring rapidly to boiling, stirring constantly, and cook for 1 to 2 minutes. Stir about 3 tablespoons of the hot mixture into egg yolks and immediately blend into hot mixture. Cook and stir for 3 to 5 minutes over low heat. Remove from heat and add cheese; stir until cheese is melted. Blend in lemon juice. Transfer roll-ups to a hot platter; remove picks. Spoon sauce over roll-ups. Sprinkle with paprika and garnish with parsley. Serve hot. |
