Ingredients
- For Filling -
3 cups Asparagus, Chopped
2 cups Red Potato, 1/2 inch dice
Vegis can be cooked in the microwave, if preferred.
Boil chopped asparagus for 2 minutes (until tender-crisp). Remove from boiling water and boil potatoes in the same water for 5 minutes (until just tender). Drain both and set aside.
Combine flour, garlic, spices and salt in a extra large saucepan. Gradually add milk, mixing to create a smooth mixture. Cook over medium heat until bubbly, about 10 minutes. Remove from heat and gradually whisk in the cheddar. Add vegis, ham and onion to the saucepan and mix. Pour into a glass baking dish sprayed with pam. Drop biscuits over the top and bake until biscuits are golden brown and sauce is bubbly.
1/2 cup Bob's Red Mill Organic 100% Stone Ground Whole Wheat Pastry Flour
1 clove Garlic, minced
1.5 tsp. paprika
1/8 tsp. red pepper
1/8 tsp. black pepper
1/2 tsp mustard powder
2.5 cups 1% Milk
4 oz. Shredded sharp cheddar cheese,
16 oz. Extra Lean Honney Ham, 1/2 dice
1/2 cup chopped green onion
For Drop Biscuits - (modified Joy of Cooking recipe)
Bob's Red Mill Organic 100% Stone Ground Whole Wheat
Pastry Flour, 2 cup (remove)
Baking Powder, 3 tsp (remove)
Baking Soda, .5 tsp (remove)
Bob's Red Mill Sea Salt, 0.5 tsp (remove)
Butter, salted, 4 tbsp (remove)
Buttermilk, lowfat, 1.25 cup
Description
An Adaption On The Cheddar-Asparagus Potpie Recipe Submitted By Sparkpeople.com - Yum!
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