John Myers
Ingredients for 4 servings:
- 1 kg asparagus
- 8 lasagna sheets
- 4 slices of cooked ham
- 40 g butter
- 20 g flour
- 700 ml milk
- salt and pepper
- Nutmeg, freshly grated
- 1 bay leaf
- 1 carnation(s)
- ½ bunch chervil or alternatively parsley
- 200 g Gouda, grated
- 2 tsp lemon juice
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
for a casserole dish
Trim the asparagus and cook in boiling salted water with a pinch of sugar until al dente. Remove and drain. Cook the pasta sheets in the asparagus water for 3-4 minutes, remove and place on a kitchen towel. Place half a slice of cooked ham on each pasta sheet and arrange the asparagus spears on top. Roll up and place seam-down in a greased ovenproof dish. Melt the butter in a saucepan. Stir in the flour, sauté briefly, and gradually stir in the milk with a whisk. Season with salt, pepper, and nutmeg. Add the bay leaf and clove and simmer for about 15 minutes, stirring constantly, until the sauce thickens. Remove the bay leaf and clove. Add half of the grated Gouda to the sauce and season with lemon juice. Finely chop the chervil and stir in. Pour the sauce over the asparagus spears and sprinkle with the remaining cheese. Bake in a preheated oven at 180°C (top/bottom heat) for about 15 minutes on the middle rack. Turn on the broiler and bake the casserole for another 3-4 minutes until golden brown.
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