Summary

Ingredients

• 500 g asparaus, white
• 500 g asparaus, reen
• 600 g potato (s), peeled and cut into 1 cm slices
• 250 g ham, smoked, cut into 1 cm strips
• 40 g butter
• 40 grams flour
• 600 ml milk
• 150 ml heavy cream
• 50 g parmesan, rated
• salt
• butter
• sugar
• Cayenne pepper

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Instructions

1. Boil the potato slices in salted water until they are soft, strain and allow to steam off. Peel the white asparagus whole, the green in the lower third and cut both into 3 cm pieces.
2. Bring 1 liter of water with 2 teaspoons of salt, 1 tablespoon of sugar and 1 tablespoon of butter to the boil, cook the white asparagus pieces in it for 5 minutes, then add the green asparagus pieces and cook for another 5 minutes, then strain.
3. Prepare a light baking from 40 g butter and flour, pour on the cold milk and cream, stir well, add salt and simmer for 15 minutes so that the flour taste disappears.
4. Lightly fry the ham strips in a little butter. Place the potato slices, asparagus pieces and strips of ham in the bechamel and bring to the boil once briefly. Add the parmesan and season the sauce with cayenne pepper.