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Ham and Asparagus are perfect for each other. Add a little white sauce and some toast and you’ve got a tasty lunch. Today’s recipe comes from Miss Gertrude Moore Johnson from Alameda. It is so simple to toss together, because as always I take any short cuts I can.
This recipe starts with making a basic white sauce, but adding chopped hard boiled eggs. Then the layering begins….toast, ham, asparagus, sauce and lunch is ready!
My husband made fun of me for being so excited to make this. He said he grandmother used to make something like this and I had to laugh because….the recipe is almost 100 years old, so chances are his grandma did make him something similar. This recipe does have an old time feeling to it for sure.
The recipe cost about $5.25 to make, so each serving is about $1.31. This meal hit all the ticks on the list: tasty, cheap and filling.
Original Recipe
Ham And Asparagus Tips
One can asparagus tips, 4 slices bread, 2 hardboiled eggs, 4 slices cold boiled ham. Cream gravy – 2 tablespoons butter, 2 tablespoons flour, 1 cup milk, 1/4 teaspoon salt & pepper. Melt butter, stir in flour, add milk gradually, stir until it boils. Salt and pepper. Let asparagus heat thoroughly; toast bread well; fry ham and then turn over toasted bread in fry pan in ham grease. Place on individual plates. Lay slices of fried ham on toast, cover with asparagus, pour over cream gravy, into which hardboiled eggs have been chopped. Sprinkle with parsley, if desired. – G. M. Johnson, 1552 Santa Clara avenue, Aladmeda
Source: San Francisco Chronicle – July 4, 1920
Miss Johnson's Ham And Asparagus Tips
Ingredients
- 1 can asparagus tips 14.5 oz can
- 4 slices bread toasted
- 2 large eggs hard boiled
- 4 slices ham
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
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Melt the butter over medium heat and add butter. Cook for a couple minutes and whisk in the milk. Cook until thickened. Add chopped hard boiled eggs, salt and pepper.
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While the sauce is cooking, toast the bread and heat the cooked ham.
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On a plate, layer: toast, ham, asparagus, white sauce.
