Summary

Ingredients

• 1 kg asparagus, white, thick sticks
• 300 g raclette cheese or Appenzeller or Scharfer Maxx, sliced
• 4 slices raw ham, smoked (Holstein ham)
• 4 slices cooked ham
• 300 ml Hollandaise light sauce
• 1 bunch parsley, curled
• Potato (s), new
• salt
• sugar
• some butter

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Instructions

1. Peel the asparagus. Put the asparagus and the peels in a saucepan with boiling water, add a pinch of salt and sugar and a small piece of butter. Cook the asparagus for about 10 minutes and then remove.
2. Put the hollandaise sauce in a saucepan and add the number of cheese slices that are not needed for gratinating. Melt the cheese in it.
3. Roll the asparagus stalks in a slice of ham, sometimes Holstein ham, sometimes cooked ham, and place them alternately in a baking dish rubbed with butter. Spread the sauce evenly over the asparagus stalks, add a little asparagus water if you like and place the cheese slices on top. Put the casserole dish in the oven preheated to 180 degrees (or 200 degrees top / bottom heat) and bake for about 20 minutes until the cheese browns.
4. In the meantime, peel the potatoes, boil them in salted water and chop the parsley. When the cooking time is over, take the baking dish out of the oven and sprinkle the gratinated asparagus with parsley. Serve with the boiled potatoes.