Asparagus, creamy baked

Ingredients for 4 servings:

• 1 kg asparagus
• 30 g flour
• 75 ml white wine
• 100 ml cream
• 100 g ham (cooked ham), diced
• 100 g cheese, grated
• 4 tbsp butter
• lemon juice
• 2 tbsp mixed herbs
• 4 tbsp milk
• 1 pinch of nutmeg
• salt and pepper
• Fat for the mold
• 4 eggs

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the asparagus in boiling salted water for 15 minutes, drain well, reserving the cooking water. Heat 2 tablespoons of butter and sauté the flour in it. Pour in 100 ml of the asparagus water, the wine, and the cream, bring to a boil, and season with lemon juice, salt, and nutmeg. Preheat oven to 200°C (180°C fan-assisted oven). Whisk the eggs with the milk, stir in the ham, and season with herbs, salt, and pepper. Heat the remaining butter, pour in the egg mixture, stir continuously until set, and then pour into a greased baking dish. Arrange the asparagus on top, pour the sauce over it, sprinkle with cheese, and bake for 20-30 minutes until golden brown. Serve with baby potatoes.