Hot Asparagus Egg Salad
Tender ham, asparagus, sliced mushrooms and chopped hard-boiled eggs in Hollandaise sauce served in toasted Kaiser roll 'cups'.
4 Kaiser rolls
1 (0.9-ounce) package Hollandaise sauce mix
1 teaspoon cornstarch
1 1/4 cups water
1 teaspoon lemon juice
2 cups fresh asparagus pieces, cooked, drained or 1 (10-ounce) package frozen asparagus cuts, cooked, drained
1/2 cup chopped lean cooked ham
1 (4-ounce) can sliced mushrooms, drained
4 hard-boiled eggs, sliced
- Cut 1/2 inch off tops of rolls. From the bottom piece, remove inside crumb, leaving 1/2-inch border on bottom and sides. Place rolls and tops on baking sheet in preheated 400°F (205°C) oven until crisp and lightly browned, about 6 to 8 minutes.
- Empty sauce mix into medium saucepan. Stir in cornstarch. Slowly stir in water and blend until smooth. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat and stir in lemon juice.
- Stir in asparagus, ham and mushrooms. Gently fold in eggs. Cook over low heat just until heated through, about 2 or 3 minutes.
- Place rolls on serving plates and fill each with about 1 cup of mixture.
Makes 4 servings.
Recipe provided courtesy of the American Egg Board.