Asparagus and Ham Rolls Au Gratin
- 8 leaves Lasagne noodle
- 2 tablespoons olive oil
- 1 kilogram white Asparagus
- 1 onion
- 1 teaspoon peppercorns
- 200 milliliters dry white wine
- 8 slices cooked ham
- 80 grams Watercress
- 100 milliliters Whipped cream
- 2 egg yolks
- 40 grams freshly grated Parmesan
- freshly ground peppers
- freshly grated Nutmeg
For the rolls: Cook the pasta in boiling salted water until al dente. Drain, rinse under cold water until cool, drain again and drizzle with a little oil.
Peel the asparagus and snap off the woody ends. Peel the onion, chop finely and boil with the peppercorns and wine. Add the asparagus in a steamer basket and steam for about 15 minutes, until al dente. Let cool slightly then strain through a sieve.
Preheat the broiler. Grease 4 small baking dishes with oil.
Wrap each 3-4 asparagus spears in a slice of ham and a pasta sheet. Arrange in the prepared baking dishes, seam-side down.
For the sauce: Rinse the watercress, trim and chop coarsely. Purée with the onion stock and cream. Stir in the egg yolks and Parmesan and season with salt, pepper and nutmeg. Pour over the rolls and broil until golden brown, about 10 minutes.