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ASPARAGUS SHORTCAKE




Source of Recipe


Damon Lee Fowler


List of Ingredients




1 pound asparagus, washed, trimmed and peeled
1 medium leek
1 medium or 2 small scallions or other green onions, washed, trimmed and thinly sliced
2 tbsp. unsalted butter
4 ounces country ham, cut into julienne
1 cup heavy cream
Whole nutmeg in a grater
Whole white pepper in a peppermill
4 biscuits, baked


Recipe



1. Cut the asparagus into one inch lengths, setting aside 8 of the tips for garnish. Trim the leek and split it lengthwise. Holding it root end up, wash the leek thoroughly under cool running water, bending back the layers to make sure that all the grit and dirt is washed away. Pat it dry and thinly slice it.
2. Position a rack in the center of the oven and preheat the oven to 250 degrees F. Put the biscuits on a cookie sheet and warm them in the oven while you make the filling. Put the leek, onion and butter in a skillet or sauté pan that will comfortably hold all the asparagus in no more than one layer. Turn on the heat to medium high and sauté, tossing frequently, until the onion and leek are softened but not browned, about three minutes. Add the asparagus and ham and continue sautéing until the ham has lost its raw, red color and the asparagus is crisp tender.
3. Pour the cream over the asparagus, season it liberally with several generous gratings of nutmeg and a few grindings of white pepper. Bring the cream to a boil and cook, shaking the pan (or stirring) frequently to prevent sticking, until the cream is lightly thickened, about three minutes longer. Taste and adjust the seasoning, give it one last stir, and turn off the heat.
4. Split the biscuits in half cross-wise and place each bottom half on a warm serving plate. Spoon the filling equally over the biscuits and then cover it with the top half of the biscuits. Garnish each serving with 2 of the reserved asparagus tips and serve at once. Serves 4.