Spring is a short-lived but well-loved season in the Mississippi Delta. All is verdant and lush with the scent of fresh-tilled earth in the air. When spears of asparagus are combined with farm-fresh eggs, to me, it all signals spring. I particularly enjoy this dish for breakfast with sourdough bread for sopping up the luxuriant, velvety cream sauce.

　　

Ingredients

serves 4

　　1 pound asparagus, trimmed

　　1/2 cup diced country ham

　　2 tablespoons unsalted butter

　　2 tablespoons unbleached all-purpose flour

　　2 cups whole milk

　　2 hard-boiled eggs, chopped

　　1/2 teaspoon salt

　　Freshly ground black pepper

　　Chopped fresh dill or chive blossoms, for garnish

　　

Step 1

Blanch the asparagus in boiling salted water for 2 minutes and drain.

　　

Step 2

In a medium saucepan set over low heat, cook the ham in the butter for 5 minutes. Sprinkle the flour over the ham and cook, stirring, for 1 minute. Raise the heat to medium and slowly add the milk while stirring constantly. Cook, stirring, for 2 minutes or until the sauce has thickened and begins to bubble. Remove the pan from the heat and stir in the chopped egg, salt, and pepper.

　　

Step 3

Arrange the asparagus on a serving platter and spoon the ham-and-egg sauce over the top. Garnish with fresh dill.

　　Cooks' Note

　　This is one I seem to serve that Monday after Easter Sunday, when these ingredients are hanging around and the dish can be made with leftovers.

　　A Southerly Course