Summary

Ingredients

• 500 g asparaus (or 2 lasses 370ml)
• 500 g potato (s), small, new ones
• 4 tomato (s)
• 100 g Parma ham (thin slices)
• 1 bunch basil
• 30 g butter
• 1 tablespoon flour, heaped
• 250 ml water (asparagus water)
• 125 ml cream
• salt and pepper
• 50 g parmesan cheese
• 2 egg (s), including the yolk
• sugar
• nutmeg
• Lemon juice

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Instructions

1. Peel the asparagus and cook it in a little salted water. Wash the potatoes and cook them with their skins in salted water, peel them. Skin, quarter and core the tomatoes. Drain the asparagus, collecting the asparagus water. Wrap 2-3 sticks each in a slice of ham.
2. Melt the butter for the sauce, sweat the flour briefly in it and deglaze with the asparagus water while stirring. Add the cream, bring to the boil and simmer for approx. 5 minutes while stirring. Season the sauce with salt, pepper, nutmeg, sugar and lemon juice. Allow to cool slightly. Stir in the parmesan and egg yolks.
3. Grease a refractory form. Chop the basil and place in the tin with the potatoes and tomatoes. Place the asparagus on top and pour the sauce over them. Bake in a preheated oven at 250 ° C for 10-15 minutes.