How Do You Make Ham And Asparagus Manicotti?
Ham and Asparagus Manicotti is a great way to use leftovers from your springtime feast. (Not that there’s anything at all wrong with ham sandwiches!) This rich and elegant entrée is company worthy but will probably become a family favorite, as well. If you don’t have leftovers, frozen asparagus and thick sliced ham from the deli work just fine, too! THE DAY BEFORE (or at least 8 hours before baking) Cook Manicotti shells according to package directions for the minimum cooking time. (Shells should be barely softened.) Drain and rinse shells and separate on a piece of waxed paper to cool. Melt 3 tablespoons of butter in a large frying pan and sauté onion and garlic until onion is transparent. Transfer onion and garlic to a large bowl and toss with asparagus, ham, and 1/4 cup of the Parmesan cheese. In the frying pan, melt the remaining 6 tablespoons of butter and stir in the flour. Do not allow the flour to brown. Whisk milk into the frying pan, over medium heat and allow it to come to a
