Summary

Ingredients

• 12 stalks asparagus, white
• 1 teaspoon salt
• 1 teaspoon, leveled sugar
• 20 g butter
• 6 slices Parma ham or Serrano
• 15 grams flour
• 100 ml milk
• 65 ml cream
• 2 egg (s)
• 60 g Goronzola
• 1 tablespoon Marsala
• 1 teaspoon balsamic vinegar, white
• Pepper, colored, from the mill
• salt
• 1 pinch (s) nutmeg, grated as freshly as possible
• 2 tablespoon chives, cut into rolls

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Instructions

1. Peel the asparagus, cut the ends and cook in boiling salted water with 10 g butter and the sugar for approx. 10-12 minutes, not too soft.
2. In a not too large saucepan, heat the remaining butter and sweat the flour in it. Gradually stir in milk and cream, simmer briefly and season with salt and pepper. Crumble the Gorgonzola and stir into the sauce with the balsamic vinegar and marsala. When the cheese is dissolved, remove the sauce from the heat.
3. Separate the eggs. Stir egg yolks into the sauce. Beat the egg whites until stiff and stir in as well.
4. Preheat the oven to 220 ° C (fan oven 200 ° C). Wrap 2 well-drained asparagus spears with 1 slice of ham and place in 2 suitable greased casserole dishes. Spread the cheese cream over it and bake for approx. 10-15 minutes. Serve sprinkled with chives.