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ASPARAGUS AND HAM TOPPED POTATOES
Creamy Mustard Sauce (makes 2 cups):
2 tbsp. butter
3 tbsp. flour
1 tsp. dry mustard
1/2 tsp. salt
1/8 tsp. white pepper
2 cups milk
4 large Russet potatoes, baked
1/2 lb. ham, cut in julienne strips
2 cups hot cooked asparagus
2 hard boiled eggs, sliced
Toasted sliced almonds (optional)
Melt butter in saucepan and stir in flour, mustard and salt and pepper. Mix thoroughly. Gradually stir in milk. Cook and stir until thickened and bubbly.
Slit hot potatoes lengthwise and open by gently squeezing from the bottom.
Top hot potatoes with ham, asparagus and sliced eggs. Spoon sauce over top and garnish with almonds.
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