Asparagus with ham
6 servings
60 minutes
Asparagus with ham is a refined combination of fresh, slightly crunchy greens and tender, salty meat that offers an extraordinary depth of flavor. This recipe was born from the desire to unite simplicity and elegance: soft asparagus wrapped in thin slices of ham is baked under a silky béchamel sauce. The warm creamy aroma of the sauce complements and highlights the natural sweetness of the asparagus, creating a harmonious dish. The finished treat not only delights the eye with its sophistication but is also perfect for both a light dinner and a festive table. It is served hot, immediately after baking when the ham takes on a golden hue and the sauce gently envelops the vegetables, turning each forkful into a true gastronomic celebration.
1
Make sure to remove all the tough, woody ends of the asparagus. Trim, rinse, and place it in cold water. Bring salted water to a boil in a large pot, add the asparagus so it is submerged, and ensure all the tips are facing the same direction (this prevents them from breaking when cooked). Cover the pot, bring it back to a boil, and cook for 10-20 minutes over medium heat until tender. Carefully remove the asparagus from the pot and dry it on a paper towel.
- Green asparagus: 2 kg
- Salt: to taste
2
Cut the asparagus into 6 pieces and wrap each in a slice of ham, leaving the tops of the asparagus visible. Place these rolls in a baking dish. Preheat the oven to 180 degrees.
- Green asparagus: 2 kg
- Ham: 6 pieces
3
Melt the butter with sunflower oil in a saucepan, add flour and cook, stirring, for 2 minutes. Then slowly pour in the milk, add salt, and cook, stirring, for another 4 minutes. Then pour the sauce over the ham rolls - but do not drizzle the visible tips of the asparagus.
- Butter: 20 g
- Sunflower oil: 1 tablespoon
- Wheat flour: 1 tablespoon
- Milk: 450 ml
- Salt: to taste
4
Bake for 10-15 minutes until the ham turns golden brown. Serve immediately.