Petit green asparagus rolls

  • Ingredients

    50 g parmesan cheese.
    125 g water.
    4 wild asparagus.
    4 slices of ham.
    4 slices of cheese.
    Salt.
    Béchamel sauce: 40 g milk, 40 g flour. 20 g butter, salt, white pepper and nutmeg. Alternatively use a carton of the brand of béchamel sauce of your choice.

Method

  • Cook the asparagus in salted boiling water, remove from heat and cool down quickly in iced water
  • Wrap the asparagus in the ham and cheese slices and place in an oven dish.
  • To prepare the béchamel sauce, melt the butter in a frying pan, add the flour and then mix thoroughly. Add well heated milk and stir thoroughly to avoid lumps. Add the nutmeg and season with salt and pepper.
  • Then cover the asparagus with the sauce, sprinkle with parmesan cheese and grill in the oven or microwave.
2201 days ago