Sunday Brunch Ham & Asparagus Spears

Ham & Asparagus Spears

2 - 10 oz. packages frozen asparagus spears (or fresh, blanched)
4 English muffins, split and toasted
8  (3 x 3 x 1/4") slices cooked  ham
Mushroom-Cheese Sauce
1 C. (4 oz) shredded cheddar cheese
Cook asparagus according to package directions, drain.
Place English muffin halves; cut side up, on a 15 x 10 jelly roll pan. Place one slice of ham on each muffin half. Arrange 4 asparagus spears on top. Spoon 2 tablespoons Mushroom-cheese sause over each, sprinkle with 2 tablespoons of shredded cheese and paprika.
Broil 6" from heat for 3 - 5 minutes or until cheese melts. Serve immediately. Yields 8 servings.
Mushroom-Cheese Sauce
3/4 C fresh mushrooms, sliced
2 tablespoons finely chopped onion
2 tablespoons butter or margarine, melted
1 tablespoon all-purpose flour
1/4 C + 2 tablespoons milk
2 tablespoons dry white wine
1 egg yolk, beaten
1/2 C  Half & Half
1/2 C grated Parmesan cheese
Pinch ground nutmeg
Dash ground red pepper
Saute mushrooms and onion in butter in a heavy saucepan until tender; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and wine; cook over mediium heat, stirring constantly, until mixture is thick and bubbly.
Beat egg yolk; gradually stir about 1/4 of mixture into yolk; add remainin hot mixture, stirring constantly. Cook over medium heat for 3 minutes, stirring constantly. Stir in Half & Half, Parmesan cheese, nutmeg and pepper; cook over medium heat until thoroughly heated, stirring constantly. Remove from heat.  Yields: 1-1/2 cups