Ham and Asparagus Gratin

Ingredients

• 700 g green asparagus
• 700 g white asparagus
• Salt
• 200 g turkey ham
• 1 onion
• 30 g Butter
• 30 g spelt whole‑grain flour
• 250 ml vegetable broth
• Salt
• Pepper
• nutmeg
• 3 tbsp heavy cream
• 100 g Gouda (grated)
• chives (for sprinkling)

Instructions

1. 1.

   Peel the entire white asparagus; for green asparagus, peel only the lower third. Wash and trim woody ends. Cook white asparagus in plenty of salted water for 2–3 minutes over medium heat, then add green asparagus for 2 more minutes.

2. 2.

   Dice the ham into small cubes. Drain the asparagus, reserving the cooking liquid and letting the vegetables drain well.

3. 3.

   For the sauce, peel and halve the onion, then dice finely. Melt butter in a pan and sauté the onion until translucent. Add flour, stir, and lightly toast for 1–2 minutes.

4. 4.

   Mix 250 ml of the reserved asparagus water with vegetable broth. Pour some of this mixture into the pan to create a thick, lump‑free roux; then whisk in the remaining liquid all at once. Bring the sauce to a boil, season with salt, pepper, and freshly grated nutmeg, then stir in cream and cheese.

5. 5.

   Layer the asparagus in a baking dish, sprinkle the ham over it, and pour the sauce on top. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 10 minutes until golden. Sprinkle with chives before serving.