Fusilli with cheese, cream and ham sauce with asparagus and hollandaise sauce

Ingredients for 2 servings:

• 200 ml cream
• 50 g Parmesan
• 100 g processed cheese
• 200g Gouda
• 2 egg yolks
• Thyme
• 1 small bunch of parsley
• marjoram
• 200 g cooked ham
• salt and pepper
• 50 ml white wine
• 400 g fusilli
• 1 jar asparagus (205 g drained weight)
• 200 ml Hollandaise sauce, ready-made product

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

For the sauce, put the cream, Parmesan, processed cheese, and 100g Gouda in a saucepan. Finely chop the parsley and add it to the pan along with the marjoram and thyme. Heat everything until a creamy sauce forms. Cut half of the cooked ham into small cubes and add it to the sauce. Add the white wine, stir again, and remove from the heat. Now stir in the two egg yolks. In the meantime, cook the pasta according to the package instructions until al dente. Drain the pasta and place it in a baking dish. Toss the pasta with the sauce. Place a layer of cooked ham slices on top of the pasta. Place asparagus spears on top of the cooked ham. Pour the hollandaise sauce over the asparagus spears and sprinkle with the remaining grated Gouda. Bake everything for 20 minutes in an oven preheated to 180°C (top/bottom heat).