8 Thick asparagus spears
8 sl Ham; (not too thin)
2 tb Flour
2 tb Butter
1/2 c Milk
1/2 c Swiss cheese; grated
1/4 c Parmesan cheese; grated
1 tb Onion -OR-
1 shallot; chopped
1 Egg yolk
1/2 c Cream
Salt and pepper and nutmeg
Peel asparagus and cook for 5-6 minutes in water. Add salt. Drain
carefully not to break tips. Roll one asparagus in each slice of
ham. Place rolls in a buttered baking dish. Set aside.
Melt butter and cook chopped onions until they're soft. Add flour
to make a roux about 2 minutes. Let it cool down a little. Bring
it back to the heat and stir in milk until it thickens. Add cream,
stir and let cook for 5 minutes. Season with salt, pepper, and
nutmeg.
Remove from the heat, and add the egg yolk, stirring well. Stir in
the grated Swiss cheese. Spoon the sauce over the asparagus roll,
sprinkle with Parmesan cheese on top, and bake for 20 minutes.
