Asparagus and ham toast au gratin
easy
60 mins
60 mins
Ingredients
- 1 kg white asparagus
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 30 g Butter
- 200 g white mushrooms
- 1 small onion
- 1 (approx. 120 g) Tomato
- 100 g Gouda cheese
- 20 g Flour
- 1/4 l Milk
- 7-10 Tbsp Pepper
- 4 discs Sandwich toast (à approx. 40 g)
- 8 discs cooked ham (approx. 25 g each)
- 7-10 Tbsp a few stalks of chives
Directions
- 1
Peel the asparagus, cut off the lower woody ends. Put the asparagus in plenty of boiling salted water, add some sugar and a teaspoon (10 g) of butter and cook for 15-20 minutes, depending on the thickness.
- 2
In the meantime, clean and slice the mushrooms. Peel onion and chop very finely. Wash and clean the tomato. Quarter the tomato, remove seeds and cut the flesh into fine cubes.
- 3
Finely grate the cheese. Drain asparagus well. Measure 1/8 litre of asparagus water. Melt the rest of the butter in a pan and fry the onion until transparent. Add the mushrooms and fry while turning. Dust with flour and sauté briefly.
- 4
Add milk and the asparagus water while stirring, bring to the boil and simmer for about 5 minutes. Melt half of the cheese in the sauce. Season to taste with salt and pepper. Roast the toast bread in a toaster.
- 5
Place on a baking tray lined with baking paper. Place two slices of ham and a quarter of the asparagus on each slice of toast. Spread the sauce over the toasts and sprinkle with remaining cheese and tomato cubes.
- 6
Bake the toast in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Wash the chives, dab dry and cut into small rolls. Serve toast sprinkled with chives.
Nutrition Facts
420 kcal
34 g
19 g
30 g
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