Ingredients
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3/4 cup milk
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1/4 cup finely shredded parmesan cheese
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1 tablespoon snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
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fresh tarragon, sprigs for garnish
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1 lb yukon gold potato, sliced
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1 lb fresh asparagus spear, trimmed, cut in 2 to 3-inch pieces
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1 (8 ounce) container light chive & onion cream cheese
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8 ounces cooked boneless ham, cut into bit-size pieces
Instructions
- Preheat oven to 400 degrees F. In medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5-7 minutes, just until tender. Drain; transfer to bowl and set aside.
- For sauce, in same pan combine cream cheese, milk, 2 tablespoons of the Parmesan, and 1/4 teaspoon black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat; stir in tarragon.
- Layer potatoes, ham, asparagus, and sauce in 1 1/2-quart baking dish. Bake, covered, 20 minutes. Uncover; sprinkle with remaining Parmesan. Bake 10-12 minutes. Let stand 5 minutes. Top with tarragon and freshly ground black pepper.