Ingredients
- 4 slices of country bread
- 2 thin slices of white ham
- 400 g small green asparagus
- 2 handfuls of rocket
- 1 teaspoon(s) of granulated garlic
- 2 tablespoon(s) of olive oil + 1 drizzle
- 30 g of semi-salted butter
- 30 g of flour
- 20 cl of milk
- 80 g grated parmesan
- 1 teaspoon(s) dried thyme
Preparation
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Cut the ham into 2 cm strips.
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In a pan, brown the asparagus with the granulated garlic in olive oil for 5 minutes over high heat. Salt, pepper. Make 4 bundles of asparagus and surround them with strips of ham. Reserve.
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Preheat the oven grill (220°C, th.7-8).
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In a saucepan, melt the butter until it browns. Pour in the flour and mix well for 2 minutes. Gradually add the milk and 60 g of parmesan. Let it thicken over low heat, stirring constantly. Add pepper and thyme.
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Spread the béchamel over the slices of bread. Place a bundle of asparagus and sprinkle with the remaining parmesan. Brown under the grill for 6 minutes.
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When ready to eat, add the arugula drizzled with a drizzle of olive oil.
