Asparagus and Ham Casserole

by Steven Hicks

I got the idea for this recipe while browsing a tattered old typwritten cookbook, dated 1970. It contained no less than three asparagus casserole recipes but none with ham and none just like this one. So I compared them and combined only the parts I like. I added ham to make it into a main dish. Use canned or frozen asparagus if you must--but fresh is always better!

• 1 bunch of fresh asparagus, or about 20 stalks, cut in 1" pieces
• 1/2 cup white wine mixed with 1/2 cup of water
• 2 or 3 pats of real butter
• 1 tsp - fresh lemon juice

• 2 - heaping cups of good quality, diced ham (not processed ham)
• 1 - 7.5oz jar of pickled artichoke hearts, chopped
• 6oz - grated Swiss cheese
• 2 - hard boiled eggs, grated
• 1 - 10.5oz can of cream of mushroom soup
• 1/2 cup of milk (or half of a soup can)
• salt & pepper to taste
• 1 - sleeve of Ritz cracker crumbs, finely crushed

Use a 9x13 glass glass baking dish. Preheat oven to 350 degrees.

Cover the bottom of the glass baking dish with asparagus, diagonally sliced into one-inch pieces. Add white wine, water and butter. Cover dish with plastic wrap and microwave for 6 -7 minutes. Check to see if the asparagus is tender. Drain and discard any remaining liquid. Sprinkle asparagus with a few drops of fresh lemon juice.

Cover the cooked asparagus pieces with chopped, pickled artichoke hearts. Add ham in an even layer. Next, layer grated Swiss cheese and grated hard boiled eggs. Salt and pepper the layer of hard boiled eggs.

Mix soup with milk and heat slightly. Pour soup mixture over all. Completely cover the entire mixture with a layer of finely crushed cracker crumbs. Drizzle with melted butter.

Place casserole uncovered in a 350 degree oven for about 30 minutes or until it bubbles around the edges. Remove and allow to sit for 10 minutes to absorb excess liquid.

Serve with a green saled and hot buttered dinner rolls. Serves six.

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