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Casserole: Asparagus Hollandaise Puff




Source of Recipe


Leslie C.


Recipe Introduction


"This impressive puff earns many "oohs" and "aahs" from brunch guests. It's relatively easy to make, so I don't mind serving it often."


List of Ingredients




1 cup water
1/2 cup butter (no substitutes)
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup all-purpose flour
1 cup (4 ounces) shredded Swiss cheese
4 eggs
1 envelope hollandaise sauce mix
3/4 pound fresh asparagus (about 18 spears), trimmed
4 ounces thinly sliced ham, julienned

Recipe



In a large saucepan, bring water, butter, salt and pepper to a boil. Add flour and cheese; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Spread dough over the bottom of a greased 10-in. quiche pan or pie plate, forming a shell by pushing dough from center toward the edges. Bake, uncovered, at 375° for 30 minutes or until puffed around the edges and golden brown.

Meanwhile, prepare hollandaise sauce according to package directions. Add 1/2 in. of water to a large skillet; add asparagus and bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 4 minutes. Drain and keep warm.

Arrange ham and asparagus in center of puff. Drizzle with hollandaise sauce. Serve immediately.

YIELD: 8 Servings