Asparagus rolls

Ingredients for 4 servings:

• 16 stalk(s) asparagus
• 8 lasagna sheets
• 8 slice(s) ham, cooked
• 25 g flour
• 200 ml cream
• 30 g breadcrumbs
• 50 g cheese (Gouda), grated
• 1 tbsp butter
• oil
• lemon juice
• Salt
• Basil leaves
• Sugar
• butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Gratin with asparagus rolled in lasagna sheets

Preheat oven (top and bottom heat) to 200°C. Bring salted water with a dash of oil to a boil in a wide pot. Blanch the lasagna sheets for about 3 minutes. Remove the sheets and drain on kitchen paper. Add a dash of lemon juice and a pinch of sugar to the cooking water. Simmer the trimmed asparagus spears in it for 10 minutes. Remove the asparagus, reserving the water. Place a few basil leaves on each pasta sheet, then place the cooked ham on top (trim to fit the sheet if necessary). Place two asparagus spears on top. Roll up the pasta sheets from the long side and place seam-down in a greased baking dish. Melt the butter in a small saucepan, add the flour, stir through, and add a little asparagus water. Bring to a boil, add the cream, and season with spices and lemon juice. Pour over the pasta and asparagus rolls. Place the baking dish in the oven (middle rack). After 10 minutes, sprinkle the breadcrumbs over the top, add a few small knobs of butter, and sprinkle the cheese on top. Return to the oven for another 10-15 minutes until everything is nicely baked.