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Ingredients

• 4 lg. russet potatoes, baked
• 1/2 lb. ham, cut in julienne strips
• 2 c. hot cooked asparagus
• 2 hard boiled eggs, sliced
• toasted sliced almonds (optional)
• ________________________________
• Slit hot potatoes lengthwise and open by gently squeezing from the bottom. Top hot potatoes with ham, asparagus and sliced eggs. Spoon sauce over top and garnish with almonds.
• CREAMY mustard SAUCE:
• 2 tbsp. butter
• 3 tbsp. flour
• 1 tsp. dry mustard
• 1/2 tsp. salt
• 1/8 tsp. white pepper
• 2 c. milk

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