Green asparagus gratin with ham béchamel
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Egg-free and 7 more Indicative dietary requirements
View full classification 24 tags
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Recipe characteristics
Starter
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Green asparagus about 24, trimmed 600 g
- Spring Onion trimmed 100 g
- Garlic peeled 4 g
- Serrano ham small cubes 100 g
- Milk for sauce 500 g
- Plain flour wheat 40 g
- Extra virgin olive oil for béchamel 35 g
- Water boiling; discarded 1800 g
- Parsley chopped 4 g
- Salt for boiling 2 g
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Method
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Remove woody asparagus bases and weigh 600 g trimmed. Boil in the 1800 g water with the salt for 5-7 minutes, depending on thickness, until almost tender. Drain thoroughly and discard the water.
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Chop the spring onion and garlic and soften in all the oil over low heat for 7 minutes. Add the ham and stir for a minute.
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Add the flour and cook for 2 minutes, stirring. Whisk in the milk in several additions to avoid lumps. Simmer the béchamel gently for 8-10 minutes. Taste before any extra seasoning, as the ham already seasons the sauce.
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Arrange the asparagus in a baking dish and cover the middle with all the béchamel, leaving the tips visible. Place under a preheated grill for 4-5 minutes, watching carefully. Divide between four plates and add all the parsley.
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