Asparagus and ham rolls au gratin

Author: 5/15
Rouleaux d'asperges et jambon au gratin
Preparation 5
Baking 15
Portions 8 rolls
Freezing No


  • 32 green asparagus
  • 8 Black Forest ham or maple smoked ham slices
  • For the cheese sauce :
  • 60 ml (1/4 cup) of butter
  • 60 ml (1/4 cup) of flour
  • 500 ml (2 cups) of milk
  • 2,5 ml (1/2 teaspoon) of ground nutmeg
  • Salt and pepper up to taste
  • 125 ml (1/2 cup) of grated gruyère cheese
LeeksFind our bag in yourlocal grocery store

This week's specials


  • Cook asparagus into salted boiling water for 3 to 5 minutes.
  • Cool down right away into cold water and roll with paper towels. Set aside.
  • In a casserole, melt butter at medium heat. Add flour and cook 1 minute while stirring.
  • Progressively pour milk while stirring with a whisk. Bring to boil while whisking continuously until the béchamel thickers. Remove from heat and add nutmeg, seasoning and cheese. Stir until cheese melt.
  • When making asparagus rolls, preheat oven at 190ºC (375ºF).
  • Divide asparagus into groups of four. Roll each bunch of asparagus with a slice of ham.
  • Set rolls in a gratin plate and pour cheese sauce.
  • Gratin in the oven for 8 to 10 minutes.

Chef's notes