Asparagus bread au gratin

Name: Asparagus bread au gratin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 kg white asparagus; 7-10 Tbsp Salt; 1 (30 g) Pouch preparation for Sauce Hollandaise; 160 g Butter; 6 discs farmhouse bread; 12 thin slices of cooked ham; 3 Peach halves (canned); 7-10 Tbsp Tomato, lemon and chervil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

1 kg white asparagus
7-10 Tbsp Salt
1 (30 g) Pouch preparation for Sauce Hollandaise
160 g Butter
6 discs farmhouse bread
12 thin slices of cooked ham
3 Peach halves (canned)
7-10 Tbsp Tomato, lemon and chervil

Directions

1
Peel the asparagus and cut off the woody ends. Wash the asparagus and cook in boiling salted water for 15 minutes, then drain. Heat 1/8 litre of water. Stir in the contents of the bag with a whisk and bring to the boil.
2
Cut 125 g butter into pieces and gradually beat into them over a low heat. Remove the asparagus, let it cool down a bit and cut it in half. Spread the breads with the remaining butter. Cover with asparagus and ham.
3
Halve the peaches, cut them into a fan shape and place them on the asparagus. Spread the sauce over them. Place the asparagus breads on a baking tray and bake in a preheated oven (electric range: 225 ° C/ gas: level 4) until golden brown.
4
Arrange the breads on a plate. Garnish with tomato, lemon and chervil.