Asparagus With Country Ham And Egg Gravy

In 'a southerly course' by martha hall foose.

Blanch the asparagus in boiling salted water for 2 minutes and drain.

In a medium saucepan set over low heat , cook the ham in the butter for 5 minutes.

Sprinkle the flour over the ham and cook , stirring , for 1 minute.

Increase heat to medium and slowly add the milk while stirring constantly.

Cook , stirring , for 2 minutes or until the sauce has thickened and begins to bubble.

Remove the pan from the heat and stir in the chopped egg , salt , and pepper.

Arrange the asparagus on a serving platter and spoon the ham and egg sauce over the top.

Garnish with fresh dill.

asparagus, country ham, unsalted butter, unbleached all-purpose flour, whole milk, hard-boiled eggs, salt, fresh ground black pepper, fresh dill