Ingredients portion 6
Green asparagus 2kg
Butter 20 g
Ham 6 pieces
Sunflower oil 1 tablespoon
Wheat flour 1 tablespoon
Salt to taste
Cooking instructions 1 hour
1 Make sure you remove any rough, woody tips from the asparagus. Trim, rinse and put them in cold water. Boil salted water in a large saucepan, add the asparagus – so that it sinks and all the tops are turned to one side (so they won’t break when ready). Cover the pot with a lid, bring back to the boil and simmer for 10-20 minutes over a medium heat until they are soft. Carefully remove the asparagus from the pan and pat dry on a paper towel.
2 Divide the asparagus into 6 pieces and wrap each piece in a slice of ham so that the tops of the asparagus are visible. Place these rolls in the oven mould. And preheat the oven to 180 degrees.
3 Melt the butter and sunflower oil together in a ladle, stir in the flour and cook for 2 minutes, stirring. Then slowly pour in the milk, salt and cook, stirring, for another 4 minutes. Then pour the sauce over the ham rolls – but do not pour over the asparagus tips that are visible on the outside.
4 Bake for 10 to 15 minutes until the ham is golden brown. Serve at once.