Asparagus Ham Gratin

Name: Asparagus Ham Gratin
Yield: 1
Ingredients: 2 kg white asparagus; 7-10 Tbsp salt, sugar, pepper; 2 Pouch preparation for Sauce Hollandaise; 100 g cold butter; 200 g Whipped cream; 4 Eggs; 250 g cooked ham in thin slices; 7-10 Tbsp Grease; 2-3 stem(s) Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

2 kg white asparagus
7-10 Tbsp salt, sugar, pepper
2 Pouch preparation for Sauce Hollandaise
100 g cold butter
200 g Whipped cream
4 Eggs
250 g cooked ham in thin slices
7-10 Tbsp Grease
2-3 stem(s) Parsley

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in approx. 1⁄2 l boiling, slightly salted water covered with 1 teaspoon sugar for 15-20 minutes. Lift the asparagus from the stock and drain well
2
1⁄4 l Measure out the asparagus stock and pour into a pot. Stir in sauce powder and bring to the boil. Remove from the heat and beat butter into pieces. Let the sauce cool down a little. Mix cream and eggs. Stir in the hollandaise sauce bit by bit. Season with salt and pepper.
3
Place the asparagus and ham alternately in a greased large casserole dish, pouring a little hollandaise sauce over each. Finish with the sauce. In a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) approx.
4
Bake for 45 minutes. Wash and chop the parsley and sprinkle over it. Serve with new potatoes
5
Drink: cool white wine