Baked Ham Wrapped Asparagus In Bechamel Sauce

1. 1

   Fully submerge the trimmed asparagus in boiling water and season with salt. Boil for 10 to 12 minutes.

2. 2

   Once the asparagus is tender, remove it and drain any excess water.

3. 3

   Wrap the ham slices around the asparagus, leaving only the tips uncovered. Place them in an oven-safe platter.

4. 4

   For the bechamel sauce, melt the butter in a medium saucepan. Once melted, slowly add the flour and stir until smooth. Cook the mixture over medium heat until it turns a light, sandy brown color, about 6 to 7 minutes.

5. 5

   In a separate pan, heat the milk until it is about to boil. Slowly add the hot milk to the butter and flower mixture, stirring constantly. Bring the mix to a boil and cook for 10 minutes, stirring constantly.

6. 6

   Remove from heat and season with salt and nutmeg to taste.

7. 7

   Pour the bechamel sauce over the ham and asparagus spears, and sprinkle with the grated cheese.

8. 8

   Bake the asparagus until the cheesy surface is crispy.

9. 9

   Serve immediately with small slices of melon as a garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.