Asparagus Puff Ring **** 4/97

Categories:
brunch, ham, pies

3/4 cup water
6 tablespoon butter
3/4 cup all purpose flour
1/2 teaspoon salt
3 eggs
1/4 cup parmesan cheese; divided ----FILLING********************----
1 lb asparagus; cut into 1 pieces
1/4 cup diced onion
2 tablespoon butter
2 tablespoon all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cup milk
1/2 cup shredded swiss cheese
2 tablespoon parmesan cheese
2 cup ham; diced

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 forms. Let stand for five minutes. Add eggs, one at a time, beating well after each. Beat until smooth. Stir in 3 TB. parmesan cheese. Using 1/4 cupfulls of dough, form a ring around the sides of a ten inch quiche pan or pie plate; mounds should touch. Top with the remaining cheese. Bake at 400 for 35 minutes. Meanwhile, cook asparagus until crisp tender, 3 to 4 minutes; drain. In a saucepan, saute onion in butter until tender. Stir in flour, salt, and pepper. 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.

Yield: 6 servings