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1. Preheat oven to 350u00b0.
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2. Cook manicotti shells in boiling, salted water until just tender, about 6.
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to 7 minutes. You do not want to overcook them, or they will be hard to.
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fill. Slightly undercooked is fine. Drain, rinse in cold water to stop the.
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cooking process and set aside.
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3. Meanwhile, add 3 tablespoons butter to a medium sized frying pan. When melted, add the onion and garlic and cook until the onions are translucent, about 2 minutes.
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4. Cut the asparagus into 1/2- to 1-inch pieces depending on the size and.
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thickness of the asparagus. Remove the woody bottom of the asparagus, about an inch. If the asparagus is really thick, cut it into smaller pieces so it.
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will cook faster. Add the asparagus to the pan and cook until tender,.
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approximately 15 minutes, stirring occasionally. Transfer the asparagus mix.
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to a roomy bowl, add the ham and set aside to cool a bit. Add the 1/4 cup.
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Parmesan cheese. In the same frying pan, melt the 6 tablespoons of butter.
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Stir in the flour. Add the milk and cook over medium high heat, whisking.
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constantly. Bring the white sauce to a boil and boil for about 1 minute or.
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until the sauce starts to thicken. Add the white pepper, tarragon and Swiss.
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cheese. Stir until the cheese has melted. Remove from heat. You will have.
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approximately 4 cups of cheese sauce.
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5. Add 1 cup of the cheese sauce to the ham mixture. Divide the ham mixture evenly between the manicotti shells. These can be filled with a teaspoon, or your hands-whatever works best for you. Place in a greased 9- x 13-inch glass baking dish. Pour the remaining cheese sauce over the filled.
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manicotti. Sprinkle with 1/2 cup Parmesan cheese and bake at 350u00b0 for 30 to 35 minutes or until bubbly and lightly browned.
