Asparagus with Cheese Sauce

Thinly remove the skin from the asparagus spears, cut the ends into small pieces, cook in lightly salted water with a little butter until al dente. Remove asparagus spears, drain briefly, place in an ovenproof dish.

Sauce:

Heat butter, stir in flour, add about 1 cup asparagus stock. Cook until slightly creamy, add whipped cream and finally stir in grated cheese.

Sauté the cooked ham, cut into fine strips, in a little asparagus stock and spread evenly over the asparagus spears.

Sprinkle with cubes of peppers (different colors) all together, finally cover with the cheese sauce seasoned a little more. Bake in the oven at about 180 °C for about 6-8 minutes, garnish with cress.

Serve with new potatoes with chives.

Tip: As an alternative to fresh chives, you can also use the freeze-dried ones.

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