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Asparagus and Ham Sauce 

Source: Burt Wolf's Travels and Traditions, Trieste

Makes 4 servings


For Asparagus:

1 tablespoon olive oil
1/2 pound asparagus, cut into 2-inch-long pieces

For Sauce:

1 cup diced boiled ham (1/4 pound)
3/4 cup white wine
2 cups chicken broth
6 tablespoons unsalted butter, cut into pieces and chilled
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper


FOR ASPARAGUS: In a large skillet, over moderate heat, heat the oil and sauté 
the asparagus until lightly browned, 3 to 4 minutes. Remove the asparagus from 
the pan and set them aside while you make the sauce.

FOR SAUCE: Add the ham to the skillet and cook 2 to 3 minutes, until lightly 
browned. Over high heat, add the wine and boil until it is reduced to about 1/4 
cup. Add the chicken broth, and reduce by a third. Lower the heat and whisk the 
butter into the sauce to thicken it. Season with the salt and pepper.

Nutrition Facts

Makes 4 servings
Facts per Serving

Calories:268  Fat, Total:22g  Carbohydrates, Total:3g  
Cholesterol:60mg  Sodium:752mg  Protein:9g  
Fiber:1g  % Cal. from Fat:74%  % Cal. from Carbs:4%

~~~***Rhonda G in Missouri***~~~

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