Preparation
Peel the asparagus and cook them in lightly salted water for 15 min. Drain the asparagus.
Butter a gratin dish and arrange the asparagus inside.
Slice the country ham into strips and spread over the asparagus.
Pour the béchamel sauce evenly over the top.
Sprinkle with grated Gruyère AOP.
Bake in the oven for 15 min at 180°C.
Tips !
- You can reinvent this dish by replacing the béchamel sauce with hollandaise sauce.
Recipe by Mr. Ruedi Notz, owner of the Bären in Chiètres
For 4 people
Preparation : 20 min
Cooking : 30 min
Ingredients and products
- 1 kg white or green asparagus
- 500 g country ham
- 1 l béchamel sauce
- 100 g grated Gruyère AOP
- 50 g butter
