Asparagus – Ham Topped Potatoes

4 large russet potatoes, baked
1/2 lb. ham, cut in julienne strips
2 c. hot cooked asparagus
2 hardboiled eggs, sliced
Toasted sliced almonds (opt)

Slit hot potatoes lengthwise and open by gently squeezing from bottom. Top hot potatoes with ham, aparagus and sliced eggs. Spoon sauce over top and garnish with almonds if desired.

Creamy Mustard Sauce

2 Tbsp. butter
3 Tbsp. flour
1 tsp. dry mustard
1/2 tsp. salt
1/8 tsp. white pepper
2 c. milk

Melt butter in saucepan and stir in flour, mustard, salt and pepper. Mix thoroughly. Gradually stir in milk. Cook and stir until thickened and bubbly. Makes two cups.

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