Asparagus, Ham and Cheese Gratin (Gratin d'asperges, jambon et fromage)
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
I love this dish, it is a great way to showcase fresh, seasonal asparagus, and is perfect for any meal of the day! Breakfast, brunch, lunch, a light evening meal or an entree.
Category:
Brunch, Entree, Light Meal, Starter
Keyword:
Asparagus, Cheese, Gratin, Ham
Quantity: 4 - 8 serves (see notes below)
Ingredients
- 24 thickish green asparagus spears
- 8 small slices leg ham
- 20 g Butter
- 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
Instructions
-
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.
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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.
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Reduce the heat and, stirring, continue to cook for 2 minutes.
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Add the grated cheese, nutmeg, salt and pepper and stir until the cheese has melted through.
-
Check the seasoning and adjust if necessary.
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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.
Notes
- Serve two pieces per person with a lightly dressed green salad as an entree.
- For brunch, you might like to poach two small quail eggs, or a small hen’s egg and serve on a lightly toasted crostini.
- Use to top baked chicken breast.
- Serve as part of a buffet
- For breakfast or a light meal serve on top of toasted sourdough.