Asparagus and ham rolls au gratin
5
15
8 rolls
No
Ingredients
- 32 green asparagus
- 8 slices of Black Forest ham or maple smoked ham
For the cheese sauce:
- 60 ml (1/4 cup) of butter
- 60 ml (1/4 cup) of flour
- 500 ml (2 cups) of milk
- 2.5 ml (1/2 teaspoon) of ground nutmeg
- Salt and pepper, to taste
- 125 ml (1/2 cup) of Gruyère cheese, grated
Preparation
Side-by-side mode
- Cook asparagus in salted boiling water for 3 to 5 minutes.
- Cool down right away in cold water and roll with paper towels. Set aside.
- In a casserole, melt butter over medium heat. Add the flour and cook for 1 minute, stirring.
- Pour the milk in gradually while stirring with a whisk. Bring to a boil, whisking continuously, until the béchamel thickens. Remove from heat and add nutmeg, seasoning and cheese. Stir until the cheese melts.
- When making asparagus rolls, preheat the oven to 375°F (190°C).
- Divide asparagus into groups of four. Roll each bunch of asparagus with a slice of ham.
- Set the rolls in a gratin plate and pour the cheese sauce over.
- Gratin in the oven for 8 to 10 minutes.
