NUMBER OF SERVINGS

• Number of servings: 4

COOKING ACCESSORIES

• Oven dish
• Whisk

INGREDIENTS

• 1 kg firm texture potatoes, preferably Asparagus Lovers
• 20 asparagus, peeled (click herea handy instruction video on how to peel asparagus)
• 20 slices of country ham, sliced thinly
• 250 grams wild spinach or regular spinach
• 1 tablespoon flour
• 2 tablespoons butter
• 500 ml milk
• 1 small pack of shredded Parmesan cheese
• 1 pinch of nutmeg
• 1 teaspoon tarragon, dried
• 4 tablespoons bread crumbs

METHOD OF PREPARATION

1. Peel and halve the potatoes and place them in a pan with slightly salted water.
2. Preheat the oven to 200°C and grease the oven dish with a bit of butter.
3. Cook the asparagus for about 7 minutes in boiling water with salt and half a tablespoon of butter. It is best to keep the asparagus submerged under water while cooking. You can achieve this by placing a clean white tea towel on top, for example.
4. Allow them to cool in the liquid.
5. If you are using wild spinach, remove the thick stems from the spinach leaves.
6. Place a slice of ham on the worktop, cover it with spinach leaves and place an asparagus on top. Roll it up tightly (if it doesn’t stay rolled up, fasten it with a small wooden pricker).
7. To make the sauce, melt the rest of the butter in a small pan, stir in the flour and allow the mixture to cook for 2 minutes over low heat.
8. Use the whisk to stir in the milk and allow to gently cook for 5 minutes over low heat.
9. Stir in the tarragon, the cheese and the nutmeg.
10. Cut the boiled potatoes into slices and lay these on the bottom (overlapping).
11. Place the asparagus rolls on the potatoes and then cover with the sauce.
12. Sprinkle the bread crumbs on top and bake in the oven for 15 minutes.

Enjoy!