White asparagus with ham and cheese from the oven
A delicious twist on the classic Belgian ham and cheese dish, with white asparagus wrapped in ham on a bed of creamy mashed potatoes, topped with cheese sauce and gratineed until golden brown.
What you need
How Maurice does it
- 1
Peel the white asparagus and the potatoes.
- 2
Cook the asparagus in boiling water for about 15 minutes, drain well.
- 3
Meanwhile, cook the potatoes until tender and mash them with butter and milk into a creamy mashed potato.
- 4
Wrap the cooked ham around the asparagus.
- 5
Spread the mashed potatoes over the bottom of an oven dish and place the ham-wrapped asparagus on top.
- 6
For the cheese sauce, melt a knob of butter in a saucepan and stir in the flour. Cook, stirring, until a thick base forms.
- 7
Gradually add the milk while whisking until smooth.
- 8
Add the grated cheese little by little and let it melt. Season with black pepper.
- 9
Pour the cheese sauce over the asparagus and mashed potatoes.
- 10
Place under a preheated grill at 220°C (425°F) for about 5–8 minutes until nicely golden brown. Keep a close eye on it!
More from the archive
Same cuisine, different dish.
