Summary

Ingredients

• 1 kg asparagus
• salt
• 1 pinch (s) sugar
• 1 teaspoon butter
• 300 g cooked ham, thickly sliced
• 50 g cheese, rated, e.. Emmentaler
• 2 tablespoon parsley, chopped
• Fat for the shape
• Flakes butter

For the sauce:

• 40 g butter
• 0.25 liter ¼ broth, from asparagus cooking
• 1 egg yolk
• 1 tablespoon flour
• salt and pepper
• nutmeg

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Instructions

1. Put the peeled asparagus in boiling salted water with sugar and butter. Cook for 10 minutes. Drain in the sieve and collect the brew.
2. For the sauce, heat the butter in a saucepan and sweat the flour in it lightly. Pour in the hot asparagus stock while stirring, cook for 5 minutes. Remove the pot from the oven. Layer the sauce with the egg yolk and season with salt, pepper and nutmeg.
3. Spread the asparagus on the ham slices, roll up and place in a greased, ovenproof dish. Pour the sauce over it, sprinkle with the cheese and sprinkle flakes of butter on top.
4. Bake in a preheated oven at 225 ° C (gas: setting 4) for about 20 minutes.
5. Serve the rolls sprinkled with chopped parsley.
6. Serve briefly baked white bread or herb butter baguette with it.
7. Tip: You can also leave out the alloy.