John Myers
Asparagus and Ham Gratin
The perfect asparagus and ham gratin recipe with a picture and simple step-by-step instructions.
- 1 KG Fresh asparagus
- 7 Discs Ham without a fat rim
- 5 Discs Gouda cheese
- 2 Pc. Shallots
- 2 tbsp Butter
- 2 tbsp Flour
- 300 ml Low-Fat milk
- 50 g Grated Gouda
- Salt and sugar
- Freshly painted pepper
- Grated nutmeg
- Chives rolls
- Peel the asparagus and remove the woody ends. Simmer in salted water with sugar and a tablespoon of butter for about 10 minutes. Pour off water – collect 100 ml of cooking water. Divide the asparagus into equal portions. Wrap a slice of ham and cheese each. Place in a baking dish.
- Finely dice shallots and remaining ham. Braise in 1 tablespoon butter. Dust with flour. Pour in the stock and milk. Bring to the boil and then stir in grated cheese. Season with salt, pepper and nutmeg. Pour the sauce over the asparagus.
- Bake in a preheated oven at 200 degrees for 25 minutes. Serve dusted with chives. This goes well with boiled potatoes.
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