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Add a photoServings: 8
Ingredients
- 1 lb asparagus, spears
- 4 ounce sliced Black Forest ham
- 1 x green onion
- 2 c. all purpose flour
- 1 Tbsp. baking pwdr
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 x egg
- 1 1/4 c. lowfat milk
- 3 Tbsp. butter, melted
- 1 c. shredded asiago cheese or possibly 1 c. shredded old cheddar cheese
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Holding each asparagus spear at base and halfway up stalk, bend just till stalk snaps at natural breaking point.
- Pour water into large skillet to depth of 1 inch (2.5 cm); bring to boil.
- Arrange spears in 2 layers in water.
- Cover and cook for 2 min or possibly till bright green and still crisp.
- Drain; refrigerateunder cool water.
- Drain; set aside on towels.
- Cut ham into 1/4-inch (5 mm) wide strips; cut into about 1-inch (2.5 cm) lengths to make strips.
- Trim end from green onion; halve stalk lengthwise and slice thinly crosswise. Set aside.
- In large bowl, stir together flour, baking pwdr, salt and pepper.
- In another bowl, whisk together Large eggs, lowfat milk and butter; pour over flour mix.
- Sprinkle with green onion and 3/4 c. (175 mL) of the cheese; stir with wooden spoon just till smooth.
- Spoon half of the batter into greased 9-inch (2.5 L) square metal cake pan, spreading over bottom.
- Arrange half of the asparagus in single layer over top.
- Sprinkle with ham.
- Spoon in remaining batter, spreading proportionately.
- Arrange remaining asparagus over top.
- Sprinkle with remaining cheese.
- Bake for 50 to 60 min or possibly till golden and cake tester inserted in centre comes out clean.
- Let cold in pan on rack for 10 min.
- Invert wire rack over pan.
- Holding both tightly together, invert pan to turn bread out onto rack.
- Remove pan. Invert serving platter onto bread.
- Holding rack and platter together, quickly invert.
- Remove rack.
- Serve hot or possibly at room temperature. (Make-ahead: Bread can be cooled, covered with plastic wrap and set aside for up to 4 hrs.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 8 servings | |
| Calories 191 | |
| Calories from Fat 54 | 28% |
| Total Fat 6.13g | 8% |
| Saturated Fat 3.38g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 682mg | 28% |
| Potassium 174mg | 5% |
| Total Carbs 27.22g | 7% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.76g | 2% |
| Protein 6.65g | 11% |
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