Source: Come to the Table
Preheat oven to 350. Cook asparagus in boiling salted water about 5 minutes or til just tender. Drain asparagus and then plunge into bowl of ice water to stop cooking and hold the color. Drain and set aside. In 4 quart pan, melt butter over medium heat. Add flour and stir for 1 minute. Remove pan from heat and stir in half and half, milk and chicken broth til well blended. Return the pan to heat and cook, stirring constantly til thickened. Stir in 1/2 cup of the cheddar cheese, 1/3 cup of the Parmesan cheese, the lemon juice, onion, dry mustard, parsley, salt and pepper. In large bowl, mix the ham and linguini. Pour sauce over linguini, toss to mix. In a 3 quart casserole, layer half the linguine mixture. Cover with steamed asparagus and top with the remaining linguine mixture. Sprinkle with remaining 1/4 cup cheddar cheese, 1/3 cup Parmesan cheese, and the paprika. Bake for about 45 minutes til bubbly and hot throughout. This dish freezes well.
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Serving Size: 1 Serving (389g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 526 | ||
Calories from Fat: 276 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.7g | 41 % | |
Saturated Fat 16.5g | 83 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 129.6mg | 40 % | |
Sodium 826.1mg | 28 % | |
Potassium 619.3mg | 16 % | |
Total Carbohydrate 32.8g | 10 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 30.8g | ||
Protein 31.5g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 526
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