Asparagus and carrot parcels au gratin

Name: Asparagus and carrot parcels au gratin
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g green asparagus; 4 Carrots; 7-10 Tbsp Salt; 4 discs Parma ham; 7-10 Tbsp Pepper; 1 sachet (250 ml) Light Béarnaise Sauce; 2 stem(s) Parsley; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g green asparagus
4 Carrots
7-10 Tbsp Salt
4 discs Parma ham
7-10 Tbsp Pepper
1 sachet (250 ml) Light Béarnaise Sauce
2 stem(s) Parsley
7-10 Tbsp Grease

Directions

1
Clean the asparagus and cut off the woody ends. Peel and wash the carrots and cut them into long sticks. Cook the asparagus and carrots for about 5 minutes each in boiling salted water. Remove and rinse in cold water.
2
Dab asparagus and carrots dry, spread on the ham and roll in it. Place the packet in a greased baking dish, sprinkle with pepper and spread Sauce Béarnaise on top. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes.
3
The last 3 minutes put the oven on grill to gratinate the sauce. Wash and finely chop the parsley. Remove the dish from the oven and sprinkle parsley on the parcels.