Ham and Asparagus “Gratin”
Ham and Asparagus “Gratin”
Ingredients
- 20 fresh asparagus spears
- 2 tablespoons (30 ml) olive oil
- 2 shallots, chopped
- 1/4 cup (60 ml) butter
- 1/4 cup (60 ml) flour
- 2 cups (500 ml) milk
- Ground nutmeg, to taste
- 1/4 cup (60 ml) fresh parsley, chopped
- Salt and pepper
- 4 cups (1 litre) warm leftover ham, chopped (about 725 g)
- 2 tablespoons (30 ml) breadcrumbs
- 1 / 2 cup (125 ml) grated Parmigiano-Reggiano cheese
Instructions
- With the rack in the highest position, preheat the oven’s broiler.
- Cut off the fibrous stalk of the asparagus and discard. Slice the asparagus into sections. Place the pieces of asparagus on a baking sheet. Drizzle with the oil and season with salt and pepper. Grill the asparagus for 3 to 5 minutes, stirring once during cooking.
- Remove from the oven and set aside.
- In a saucepan, soften the shallots in the butter for about 2 minutes without browning. Add the flour and stir to blend. Cook for 1 minute. Whisk in the milk and bring to a boil. Add the nutmeg and parsley. Season with salt, as needed depending on whether the ham is salty or not, and pepper.
- In a 2 litre (8 cups) baking dish, combine the warm ham, asparagus and bechamel.
- In a bowl, combine the breadcrumbs and cheese. Sprinkle over the gratin. Brown under the broiler for a few minutes and serve.
Ham and Asparagus “Gratin”