Ham and Asparagus with Domaine Montel Chardonnay and Gruyre Cheese Sauce
12 ounce asparagus spears
12 ounce package of extra lean ham steaks
2 tablespoons butter
2 tablespoons all purpose flour
1/4 teaspoon kosher salt
1/8 teaspoon fresh cracked pepper
1 dash ground nutmeg
1 cup half and half
1/2 cup shredded Gruyre or Swiss cheese
2 tablespoons Domaine Montel Chardonnay
1 tablespoon chopped fresh chives (optional)
Put it together:
1. Steam the asparagus
2. Bake ham as package directs.
3. While the ham and asparagus heat, melt butter in a 1 1/2 quart saucepan over low heat. Stir in flour, salt, pepper and nutmeg. Cook over medium heat until bubbly. Slowly stir in half and half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and stir in Gruyere and the Domaine Montel Chardonnay wine until cheese is melted.
4. To serve, place baked ham steaks on a serving platter. Top each steak with about 7 asparagus spears. Spoon sauce over all and garnish with chopped chives.