Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
- 1 lb fresh asparagus – about 12 asparagus spears
- 4 Tbsp olive oil
- 1/4 cup flour
- 1/4 cup milk
- 4-6 thin slices Serrano ham
- 5-6 Tbsp grated parmesan cheese
This asparagus recipe makes 4 servings.
Rinse and trim the woody ends of the asparagus spears. Steam asparagus spears for 3-5 minutes. Remove from pan and set aside to cool.
In a large open pan, heat the olive oil over low to low-medium heat. Using a fork or wire whisk, sprinkle in flour, stirring constantly to make sure that there are no clumps. Continue stirring. Gradually add milk, continuing to stir. If mixture is too runny, sprinkle in more flour, all the while stirring constantly. If mixture is too thick, drizzle in more milk while you stir. Once the béchamel sauce is smooth, remove pan from stove.
Place rack in center of oven. Heat oven to 400F degrees. Wrap a ham slice around a bundle of 3 asparagus spears and place in an oven-proof dish. Repeat until all asparagus is wrapped.
Pour béchamel sauce over center of asparagus spears, where ham is wrapped. Pour rest of sauce in dish around spears. Sprinkle parmesan cheese over ham slices. Place dish into oven on center rack. Bake until cheese and sauce turn a golden color. Remove and serve.