Summary

Ingredients

• 500 g asparaus, fresh white or 1-2 lasses asparaus
• 100 g mushrooms
• 1 small onion (s)
• 1 tomato (s)
• 50 g cheese, rated (Gouda)
• 4 slices boiled ham, approx. 25 g each
• 125 ml milk
• 2 slices toast, (sandwich toast)
• 1 tablespoon butter
• 1 teaspoon butter
• 1 teaspoon, heaped flour
• salt and pepper
• sugar
• Chives, some stalks

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Instructions

1. Wash and peel the asparagus and cut off the woody ends. Put in boiling salted water, add a little sugar and 1 teaspoon butter and cook the asparagus for 15-20 minutes. Drain the asparagus well from the glass, collecting the asparagus water and measuring out 60 ml.
2. In the meantime, clean the mushrooms and cut them into slices. Peel the onions and dice them very finely. Wash, clean and core the tomatoes and cut the pulp into small cubes.
3. Remove the cooked asparagus and drain well. Measure out 60 ml of the cooking water.
4. Heat 1 tablespoon butter and stir-fry the mushrooms vigorously. Add the onions and fry until translucent. Dust with flour and sauté briefly. Deglaze with the asparagus water and milk while stirring and bring to the boil, stirring constantly. Let simmer for about 10 minutes. Melt half of the cheese in the sauce and season the sauce with salt and pepper.
5. Toast the bread and place it on a baking sheet lined with baking paper. Cover with 2 slices of ham and half of the asparagus and spread the sauce on top. Sprinkle with the rest of the cheese and the tomato cubes and bake in the preheated oven at top / bottom heat 200 ° C, fan oven 175 ° C for 10-15 minutes.
6. Wash the chives, shake dry, cut into rolls and sprinkle with the toast before serving.
7. Sprinkle with the toast.