Jill Dupleix
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If you tire of eating asparagus simply cooked and garnished — hard to imagine
but it can happen — try them gratinéed: wrapped in sliced ham and coated
with a creamy cheese sauce, then grilled until bubbling hot. Serve as a main
course with a green salad.
Ingredients
Feeds 2. Takes 30 mins.
20 medium asparagus spears
10 thin slices ham
100ml cream
1tsp Dijon mustard
Sea salt
Freshly ground black pepper
Ground nutmeg
2tbsp grated parmesan
Heat the oven to 200C/Gas mark 6. Wash and dry the asparagus and snap off and
discard the fibrous ends. Cut each ham slice in half, and wrap around each
spear, leaving the tips uncovered.
Arrange the asparagus neatly in a buttered gratin dish. In a bowl or jug, mix
the cream, mustard, salt, pepper and nutmeg, stirring well, then pour over
the asparagus. Scatter with the grated parmesan and bake for around 20
minutes until golden brown and bubbling, and until the tip of a knife
inserted in the thickest part of a spear meets with no resistance. Place
under the grill if it doesn’t brown easily.
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