Ham, Gruyère, and Parmesan Sauce for Asparagus


  • ¼ cup freshly grated Parmesan, or to taste
  • ¼ cup grated Gruyére
  • 1/3 cup finely chopped cooked ham
  • 1 ½ cups milk
  • 2 tablespoons all-purpose flour
  • 1 ½ tablespoons unsalted butter
  • 1 tablespoon minced onion

1. In a saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, stir in the flour, and cook the roux, stirring, for 3 minutes. Remove the pan from the heat and add the milk, scalded, in a stream, whisking until the mixture is thick and smooth. Simmer the sa...

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network