Ham and Asparagus with Gruyere Sauce -- Quad-Cities Online Recipe Book
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Main Dishes:

Ham and Asparagus with Gruyere Sauce

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Ingredients

24 asparagus spears, raw
1-1/2 ounces salted butter
3 tablespoons plain flour
1-1/2 cups milk
4 ounces (1 cup) Gruyere cheese, grated
1/8 teaspoon nutmeg, grated
Salt
Pepper
12 thin slices of cooked ham

Instructions

Trim any tough stalk ends from asparagus and add to wide, shallow pan of boiling, salted water. Simmer until barely tender, 5 to 7 minutes, drain and rinse with cold water. Spread asparagus out on kitchen paper to dry. Preheat the grill. Grease a 9x13-inch baking dish. Melt butter in a saucepan. Add flour, stir and cook 2 minutes. Stir in milk, bring to a boil, simmer until thickened, stirring constantly, about 5 minutes. Add 3/4 of cheese to the sauce. Season to taste with nutmeg, salt and pepper. Keep warm. Wrap a pair of asparagus spears in each slice of ham. Arrange ham rolls in single layer in prepared baking dish. Pour sauce over ham rolls and sprinkle remaining cheese on the top. Grill about 3 inches from the heat until bubbling a golden brown, 5 minutes. Serve hot. Makes 4 servings.

Susan Gullstrand
Galesburg



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