Baked Asparagus and Ham Roll-Ups with Potatoes
Peel the asparagus and cut off the woody ends. Cut the potatoes in half then slice. Cook the asparagus in boiling salted water for 5 minutes. Add the potato slices and cook for 5 minutes. Shock in ice water then drain.
Bring the cream, Gruyère, white wine and Parmesan to a boil and season with salt, pepper and nutmeg. Spread 1/3 of the sauce over the base of a baking dish. Cut the ham and cheese slices in half then use to wrap around bundles of 3-4 asparagus spears. Transfer to the prepared pan along with the potatoes then pour the remaining sauce over top.
Bake in a preheated oven (200°C) (approximately 400°F) for 20-25 minutes, until golden brown.