Ham and Asparagus Vol au Vent

SEASONS AND SUPPERS(1)
Sandy K.: "Added cayenne for a kick, and used milk with corn…" Read More
6Ingredients
25Minutes
580Calories

Ingredients

US|METRIC
  • 1 tablespoon olive oil
  • 2 cups cooked ham (left-over, diced)
  • 12 spears asparagus
  • 1 1/2 cups heavy cream (or lighter cream mixed with 1 Tbsp. cornstarch)
  • 1 tablespoon grainy mustard (start with 1/2 and add to taste)
  • 6 shells (frozen vol au vent, baked)
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    NutritionView More

    580Calories
    Sodium42% DV1010mg
    Fat74% DV48g
    Protein45% DV23g
    Carbs6% DV17g
    Fiber8% DV2g
    Calories580Calories from Fat430
    % DAILY VALUE
    Total Fat48g74%
    Saturated Fat27g135%
    Trans Fat
    Cholesterol185mg62%
    Sodium1010mg42%
    Potassium440mg13%
    Protein23g45%
    Calories from Fat430
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber2g8%
    Sugars1g2%
    Vitamin A40%
    Vitamin C8%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Sandy K. 4 years ago
    Added cayenne for a kick, and used milk with cornstarch instead of half and half. Had to make the vol au vent shells, so took a bit more time. But a great way to make something fancy with leftovers!

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