We can now purchase fresh asparagus anytime of the year, but there is nothing like fresh picked asparagus in the spring! The weather wasn’t the greatest last week for our grandchildren Hunter and Taylor’s visit, but we had a good time anyway. It doesn’t seem like kids let cool rainy weather interfere with their fun. Hunter organized card playing tournaments for us, complete with charts to fill in. I won’t tell you who the winner was, but it certainly wasn’t me!! A beloved member of our family, our daughter in law Melissa (mother to Hunter and Taylor) need your prayers. She will be undergoing surgery on June 9th to remove a brain tumor at St Cloud. I do believe in the power of prayer!
Asparagus wrapped in ham over rice:
1 cup long grain white rice, cooked in 2 1/2 cups water or chicken broth, bring liquid to boil add rice, cover, lower heat and simmer for 15-20 min until liquid gone, set aside.
4 Tbsp butter
4 Tbsp flour
2 cups milk
salt and pepper to taste in milk
1 cup shredded Swiss cheese
24 stalks asparagus
6 slices cooked ham, like boiled ham, or deli ham but sliced thicker than shaved. You need to be able to roll it.
Melt butter, add flour and cook 2 minutes, add milk bring to boil until thick, blend gently adding cheese until melted. Add salt and pepper to taste - you can also add chopped parsley or dill.
Preheat oven to 350 degrees. Blend 1/2 cup of sauce into rice, spread in shallow baking dish. Roll 4 asparagus stalks in slice of ham, put on top of rice, cover with sauce. Bake for 25-30 minutes until brown on top and bubbly. You can top with buttered ritz cracker crumbs, if you wish, or parsley.
Have a great week!