Asparagus and Potato Casserole with Ham

Ingredients

• 600 g waxy potatoes
• Salt
• 800 g green asparagus
• 120 g turkey ham
• 4 tbsp butter
• 30 g spelt whole‑grain flour
• 375 ml milk
• 125 ml whipping cream
• 100 g freshly grated Gruyère cheese
• pepper (ground)
• nutmeg
• 1 tbsp chopped parsley

Instructions

1. 1.

   Wash the potatoes and cook them with skins in salted water for 20 minutes, drain, cool, peel, and slice.

2. 2.

   Peel the lower third of the asparagus, trim the ends, and cook it in lightly salted water for 8 minutes, then drain and set aside.

3. 3.

   Wrap 3–4 spears of asparagus with a slice of ham. Heat butter in a pot, sauté flour, add milk and cream, stirring until thickened. Stir in cheese and season with salt, pepper, and nutmeg.

4. 4.

   Layer the asparagus‑ham rolls and potato slices in a shallow baking dish. Pour the cheese sauce over them and bake in a preheated oven at 200 °C (180 °C fan) for about 30 minutes until golden. Sprinkle with parsley before serving.