Summary

Ingredients

• 1 kg asparagus, white
• 500 g spinach leaves, fresh or frozen
• 4 tomato (s), panicle or shrub, medium-sized
• 8 slices Parma ham, large, total at least 100g
• 100 g cheese, freshly rated Gruyère
• 50 g parmesan, freshly rated
• 2 egg yolks
• 5 tablespoon heavy cream
• 20 g butter
• 1 teaspoon sugar
• nutmeg
• Chili, rubbed
• Pepper, colored, from the mill
• salt

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Instructions

1. Wash fresh spinach and blanch in salted water for 1-2 minutes. Drain well and squeeze out a little. Thaw frozen spinach and squeeze it out as well. Season with chilli, pepper and salt.
2. Peel the asparagus and cut off the ends.
3. Peel and core the tomatoes and cut into cubes.
4. Mix the cream, egg yolk, tomatoes and the grated cheese together and season with pepper, salt and nutmeg.
5. Cook the asparagus in boiling salted water with the butter and sugar for about 15 minutes until al dente.
6. Spread half of the spinach evenly in a greased baking dish. Place the ham slices on a work surface and spread the remaining spinach on top. Depending on the amount, wrap 2-3 stalks of asparagus per slice of ham diagonally in it and also place in the baking dish. Now spread the tomato and cheese mixture over it. Baked in the preheated oven at 200 ° C on the middle rack for approx. 10-15 minutes, depending on taste, golden yellow to slightly browned. Serve directly in the baking dish.