Asparagus with Ham Sauce

American Food, 1975

30 minutes — 4 Servings

Ingredients

3	tablespoon	butter
2 1⁄2	tablespoon	flour
2	cup	milk
4	tablespoon	chervil (puréed)
2	cup	cooked ham (finely minced)
1 1⁄2	pound	fresh asparagus (or 20 ounces frozen asparagus – cooked)
4		hard-cooked eggs

Instructions

Melt butter in a saucepan, stir in flour, and cook for 3 or 4 minutes. Off heat, stir in milk; return to heat when smooth and cook until sauce thickens. Stir in purée chervil and minced ham. Be sure asparagus is hot. Chop 3 hard-cooked eggs and stir into sauce. Slice remaining egg. Garnish each serving asparagus with sauce and slices of hard-cooked egg.