Asparagus with ham and Comté

Asparagus with ham and Comté

Summary : Recipe for Asparagus with ham and Comté, with us there is only me who am a fan of asparagus as a starter. I like them warm or cold, with mayonnaise or béarnaise, or just a drizzle of olive oil. Here it is, it’s high season, it would be a shame not to take advantage of it, today I cooked them for a change, Asparagus with ham and Comté. Very tender melting asparagus in this generous béchamel sauce with Comté. I loved these ham and Comté asparagus. For cooking the asparagus, I use a special saucepan, it allows me to cook them upright and the tips out of the water, a marvel this saucepan. You will have to choose between green asparagus and purple asparagus, for me green asparagus are present all year round. So I choose, in high season, purple asparagus. I will choose large ones, all of the same size to obtain identical cooking for my asparagus with ham and Comté.

Asparagus recipe with ham and count for 3 people:

Recipe ingredients

• 9 large asparagus
• 5 slices of cooked ham
• 125 gr of feta
• 100 gr of Comté
• Homemade bechamel sauce
• 50 gr of butter
• 50 gr of flour
• 50 cl of raw milk
• Salt and pepper

Instructions

1. Preheat the oven to 200 °
2. Grate the county
3. Peel the asparagus.
4. Heat the butter with the flour in a saucepan.
5. Dry the flour in butter without letting it color.
6. Gradually add the raw milk to incorporate the flour without lumps.
7. Season generously with salt and pepper.
8. Slice the ham in half.
9. Roll the ham around the asparagus.
10. Add a large spoon of homemade béchamel sauce.
11. Spread the sauce on the bottom of the dish.
12. Place the asparagus on the béchamel.
13. Cover lightly with the béchamel
14. Add the county.
15. Sprinkle the feta, breaking it up
16. Place in the hot oven for 25 to 30 minutes

Preparation time: 30 minutes
Cooking time: 25 minutes
Number of people: 3
4 star rating: 1reviews

What wine to drink with: Asparagus with ham and Comté

My favorite wine for this recipe: Alsace Chasselas grape Chasselas (fondant)
Temperature between 08 ° and 10 °

Cut off the feet Peel the body Cool the asparagus Prepare the béchamel Slice the ham Roll the asparagus Sprinkle with Comté Zoom