Asparagus and Ham Mornay Bake wins 2nd in Bisquick contest - WDRB 41 Louisville News

Asparagus and Ham Mornay Bake wins 2nd in the Bisquick Family Favorites Contest

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Shell Law of Jeffersonville was a top finalist in the new Family Favorites Recipe Contest at the Kentucky State Fair. Her Asparagus and Ham Mornay Bake took second place.

For the 2013 Family Favorites Recipe Contest, contestants were asked to create and compete with any delicious dish that will wow the taste bud. The contestants had to use Bisquick mix to reinvent a classic appetizer or revitalize an everyday main meal.

Top finishers received $100, $50 and $25. Judging is based on appearance, flavor and texture.

Check out www.bisquick.com for recipe ideas.

Asparagus and Ham Mornay Bake

Ingredients

Bisquick Base:

2 cups Bisquick Biscuit Mix

1/4 cup finely shredded Swiss cheese

1 tablespoon finely chopped chives, plus more for topping, if desired

1 tablespoon finely chopped parsley, plus more for topping, if desired

1/4 teaspoon freshly grated nutmeg

2/3 cup milk

Asparagus and Ham Layer:

3/4 pound fresh asparagus

3/4 pound deli style smoked ham, thinly sliced

Mornay Sauce Topping:

2 tablespoons butter or margarine

2 tablespoons plus 2 teaspoons flour

1 cup milk

1 cup shredded Swiss cheese, divided

1 egg yolk

Freshly ground pepper to taste

Dash of freshly ground nutmeg

Pinch of cayenne pepper

Spray the bottom of an 8 x 8-inch baking dish with butter flavored cooking spray. Stir cheese, herbs and nutmeg into Bisquick with a fork. Stir in milk until soft dough forms. Preheat oven to 350 degrees F. Press dough into bottom of prepared baking dish.

Break off tough ends of asparagus. Bring enough water to boil in a skillet to cover asparagus in a single layer. Cook for 1 to 2 minutes. Drain and run cold water over to stop cooking. Wrap 2 pieces of asparagus together in 2 slightly overlapped pieces of ham. Cut each bundle in thirds and arrange on top of dough. Place in oven and bake for 15 minutes.

Melt butter in saucepan and add flour, stirring with whisk. Add the milk, stirring rapidly with the whisk. Cook while stirring for about 5 minutes until the mixture has thickened and is smooth. Remove from heat. Add 3/4 cup of the shredded cheese, stirring rapidly with the whisk. Add egg yolk, pepper, nutmeg and cayenne and beat until blended. Remove baking dish from oven and pour sauce over asparagus and ham bundles.

Sprinkle with remaining shredded cheese and herbs, if desired. Bake for 5 more minutes.

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