Baked asparagus rolls

Ingredients for 4 servings:

• 2 kg asparagus, fresh
• 8 slices of cooked ham
• 1 cup of cream
• some butter
• 1 tsp sugar
• 2 tsp salt
• 1 dashes lemon juice
• 1 tbsp flour
• 2 tbsp butter
• n. B. water
• possibly nutmeg
• Fat for the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

delicious with new potatoes

Carefully peel the asparagus. Cut off about 2 cm of the bottom end. Place the peels and trimmings in cold water. Add a little butter, salt, sugar, and a dash of lemon juice to the water, bring to a boil, and then simmer for about 15 minutes. Drain the asparagus peels, reserving the liquid. To remove any fine residue left in the water, I filter the peel water again, this time through a thin layer of kitchen paper (for this, I fumble off a layer of the three-ply kitchen paper). I then cook my asparagus spears in this liquid for about 20 minutes. I remove the cooked spears from the liquid and let them cool on a plate. In the meantime, I melt the butter in a new saucepan, add the flour, and make a light roux. I deglaze it with my asparagus stock and a cup of cream and let it simmer slightly. Then I season with salt, and if you like, add a little nutmeg. Next, I wrap 3-4 asparagus spears in each slice of ham and place these rolls side by side in a greased baking dish. Then I pour the sauce over the rolls and bake the whole thing in the oven at 160°C for about 30 minutes. During this time, I cook my fresh potatoes.