You will need
    • white asparagus;
    • smoked salmon or smoked ham;
    • flour;
    • butter;
    • milk;
    • cheese;
    • black pepper;
    • nutmeg;
    • salt.
Take two bundles of white asparagus (about 22-24 pieces), clean the bottom of the stems with a knife for peeling potatoes and rinse them under cold water. Fill a large saucepan with water, place in it the stalks of asparagus and put on fire. If you bought or collected the asparagus is a little podwal, add water, one tablespoon of sugar and the same amount of lemon juice. Boil white asparagus for 10-15 minutes. Readiness check with a knife: if you can easily cut the stalk - the asparagus is already cooked.
Prepare the sauce. To do this in a small sauce pan (best to use non-stick), melt 30 grams of butter. Then, add 40 grams of flour and mix well to avoid lumps. Add to flour and butter, half a liter of milk 2,5% fat and grated nutmeg small size, do not forget to stir constantly. Add salt and pepper to taste. When the sauce after boiling, thickens, remove the pan from the fire and stir its contents with 120 grams of grated Emmenthal cheese. The sauce is ready.
Wrap in thin slices of smoked salmon or smoked ham (if finances allow, purchase the "Parma"), two or three escape boiled white asparagus, all you need 7-9 slices. Put everything in a fireproof dish or mold, pour on top of previously prepared sauce and place in oven to bake. The oven temperature should be around 200-220 degrees, if the plate modes of cooking – select "grill". The dish is ready when the sauce formed a Golden crust. Serve white asparagus with salmon on the table on slightly warmed plates with boiled new potatoes, as an alcoholic beverage ideal white wine Muscat.