Ham and Asparagus with Domaine Montel Chardonnay and
Gruyre Cheese Sauce
Ingredients:
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.