Espárragos verdes con Jamón
GREEN ASPARAGUS WITH HAM
10 green asparagus
3 slices cooked ham
Remove and discard the hard parts from the asparagus. Place in boiling salted water for 10 to 12 minutes (depending on thickness). Use a larding needle to check they are tender, then remove from the pan and allow them to drain.
Wrap each asparagus in a slice of ham, but leave the tips exposed. Place on a baking tray.
Meanwhile, prepare a béchamel sauce: melt a tablespoonful of butter in a pan, add a tablespoonful of flour and slowly stir in the milk. Season and leave to cook for 5 minutes. Pour the sauce over the asparagus, again leaving the tips. Sprinkle with grated cheese and place under the grill until golden brown.