Ham & Asparagus with Mornay Sauce Recipe - Martin Bros. Distributing

Martin Bros. Recipes

Ham & Asparagus with Mornay Sauce

Keywords: Pork

Added: September 05, 2018

HAM & ASPARAGUS

3 slices Smithfield Farmland Gold Medal Hickory Smoked Boneless Ham (914760), sliced thin

9-15 each Wholesale Asparagus (360050), trimmed, blanched

PREP | Preheat oven to 350°F. Divide asparagus into three bundles. Wrap each bundle with a slice of ham. Place on a baking sheet; bake until heated through.

 

MORNAY SAUCE

YIELD | 16

32 oz Water

1 cup Custom Culinary Whisk & Serve® White Sauce Mix (501540)

3 Tbsp Custom Culinary Gold Label True Foundations™ Chicken Base (500081)

24 oz Shredded Swiss Cheese (903768)

2 tsp McCormick Ground Nutmeg (472391)

1 tsp McCormick Ground White Pepper (472561)

PREP | In a sauce pot, heat water to a minimum of 190°F; whisk in white sauce mix. Add remaining ingredients. Continue to cook, whisking until cheese is melted and smooth.

 

HASSELBACK POTATO

YIELD | 4

4 each Russet Potatoes – 90 ct (361810), washed

6 Tbsp Anchor Unsalted Pure New Zealand Butter (929750), melted

As needed Salt

As needed Pepper

4 tsp Grated Parmesan Cheese (430201)

PREP | Preheat oven to 425°F. With a sharp knife, slice potatoes crosswise at 1/8-1/4 inch intervals, cutting down to approximately 1/4 inch from the bottom. Brush potatoes with half the melted butter. Sprinkle potatoes with salt and pepper. Bake for 30 minutes. Brush potatoes with remaining butter, getting the butter to drip down into the potatoes. Continue to bake until potatoes are almost done. Sprinkle potatoes with parmesan for the last 10 minutes of cooking.


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