Ham & Asparagus Gratin
|Asparagus spears||12 Large|
|Roast ham slices||6|
|Fresh white breadcrumbs||1 Ounce (30 Gram, 1/2 Cup)|
|Slivered almonds||1 Ounce (30 Gram, 1/4 Cup)|
|Butter||1 1⁄2 Ounce (45 Gram)|
|Plain flour||1 1⁄2 Ounce (45 Gram, 1/3 Cup)|
|Milk||15 Fluid Ounce (470 Milliliter, 1 3/4 Cups)|
|Gruyere cheese/Mature cheddar cheese||3 Ounce (90 Gram)|
1. To make the sauce, melt the butter in a small saucepan. Add the flour and cook for 1 minute, stirring. Remove from the heat and gradually stir in the milk. Return to the heat and cook, stirring constantly, to give a smooth sauce. Stir in the cheese and mustard, and season with salt and pepper to taste. Remove from the heat and set aside.
2. Break off and discard the woody ends of the asparagus spears. Using a potato peeler, thinly peel the stems. Cook the asparagus in boiling water for 4 minutes, then drain.
3. Preheat the oven to 190C (375F/Gas 5). Cut the ham slices in half and wrap each piece around an asparagus stem. Arrange the ham and asparagus rolls in a lightly greased baking dish. Spoon over the sauce and sprinkle with the breadcrumbs and almonds. Bake in the preheated oven for about 20 minutes until the sauce is hot and bubbling and the topping is browned and crisp. Serve immediately.