Asparagus, Ham and Cheese Gratin (Gratin d'asperges, jambon et fromage)
I love this dish, it is a great way to showcase fresh, seasonal asparagus, and is perfect for brunch or served as an entree.
Category: Brunch, Entree, Light Meal, Starter
Keyword: Asparagus, Cheese, Gratin, Ham
Quantity: 4 entree (2 for brunch)
- 12 thickish green asparagus spears
- 4 slices leg ham
- 20 g bButter
- 150 ml milk
- 25 g flour
- 100 g pure cream
- 100 g grated cheese Comte, Gruyère or cheddar
- Pinch nutmeg
- 1/4 tsp salt
- coarse ground black pepper
Preheat oven to 180 ° C.
Snap off the woody part at the base of the asparagus and discard.
Lay out the slices of ham and place 3 asparagus spears on each slice of ham.
Roll the ham to enclose the asparagus spears.
Melt the butter in a small saucepan over medium heat.
Remove from heat, stir in the flour and then return the pan to the heat and cook slowly for 1 minute.
Again, remove the pan from the heat and add the milk and cream, stirring until smooth.
Return the pan to the heat and stir until the sauce comes to the boil and thickens.
Reduce the heat and, stirring, continue to cook for 2 minutes.
Add the grated cheese, nutmeg, salt and pepper and stir until the cheese has melted through.
Check the seasoning and adjust if necessary.
Lay the asparagus and ham rolls in a lightly greased gratin dish.
Cover them with bechamel sauce.
Bake for 25 minutes, until bubbling and golden.
- Serve with a lightly dressed green salad.
- For brunch, you might like to poach two small quail eggs, or a small hen’s egg and serve on a lightly toasted crostini.