Community Recipe
from [psfreeman]

Asparagus Puff Ring

Ham and asparagus in a creamy sauce are piled high in a cheesy cream puff shell. This impressive spring entree is delicious and deceivingly simple to prepare. From Shirley De Lange: Byron Center, Michigan. Recipe published in Taste of Home April/May 1997.

  • Yield: 6 servings
  • Prep time:20 Minutes
  • Cook time:35 Minutes


  • 3/4 cup(s) water
  • 6 tablespoon(s) butter
  • 3/4 cup(s) all-purpose flour
  • 1/2 teaspoon(s) salt
  • 3 eggs
  • 1/4 cup(s) grated Parmesan cheese, divided
  • 1 pound(s) fresh asparagus, cut into 1-inch pieces
  • 1/4 cup(s) diced onion
  • 2 tablespoon(s) butter
  • 2 tablespoon(s) all-purpose flour
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 1 1/2 cup(s) milk
  • 1/2 cup(s) shredded Swiss cheese
  • 2 tablespoon(s) grated Parmesan cheese
  • 2 cup(s) diced fully cooked ham


• In a large saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each; beat until smooth. Stir in 3 tablespoons Parmesan cheese.

• Using 1/4 cupfuls of dough, form a ring around the sides of a greased 10-in. quiche pan or pie plate (mounds should touch). Top with the remaining cheese. Bake at 400° for 35 minutes.

• Meanwhile, cook asparagus in a small amount of water for 3-4 minutes or until crisp-tender; drain.

• In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk; bring to a boil over medium heat, stirring constantly. Reduce heat; add cheeses and stir until melted.

• Stir in ham and asparagus; spoon into ring. Serve immediately.

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Asparagus Puff Ring recipe