White Asparagus Gratin with Roquefort and Parma

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Spring's favorite vegetable got a decadent makeover with crème fraîche, Parma ham and Roquefort. Asparagus wrapped in ham is a real hit in itself. But baked in a rich cheesy Roquefort cream, with a delicious golden crust on top - it leaves nothing to be desired! It’s surprisingly easy, but impressive side for all occasions and comes together under an hour.

 

White Asparagus Gratin with Roquefort and Parma

adapted from Spargellust & Erdbeerwonne
©angiesrecipes

21 stalk White asparagus Sea salt A large pinch of sugar 30 g Butter 20 g Plain flour 120 g Crème fraîche Freshly milled white pepper Freshly grated nutmeg 100 g Roquefort, crumbled 3 Eggs, medium slice Parma 2 tbsp Chives, chopped

1. Wash and peel the asparagus and remove the woody ends. Bring water to the boil in a large pan and add a little salt, a pinch of sugar and 10 grams of butter. Cook the asparagus for about 8-10 minutes until al dente. Drain the cooked asparagus well.
2. Melt the remaining butter, add the flour while stirring and allow to colour slightly. Pour in the creme fraiche, bring to the boil and season with salt, pepper and nutmeg. Stir in the crumbled Roquefort and the egg yolks. Beat the egg whites until stiff and then carefully fold into the cheese mixture.
3. Wrap 3 well-drained asparagus spears each with a slice of Parma ham and place the rolls in a baking dish. Sprinkle a tablespoon of chopped chives over. Spread the cheese cream over the asparagus rolls. Bake in the oven at 200C for 20 minutes until golden brown. Garnish with the remaining chopped chives.

© 2025 | http://angiesrecipes.blogspot.com