F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
White Asparagus and Ham Gratin
© David Prince

White Asparagus and Ham Gratin

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 6
  • MAKE-AHEAD

Like a frugal Alsatian housewife, Jean-Georges Vongerichten uses the asparagus peels to make a fragrant broth. When he adds them to boiling water, their characteristically grassy aroma emerges almost immediately.

Plus: More Vegetable Recipes and Tips

  1. 2 pounds fat white or green asparagus, peeled and tied into 6 bundles, peels reserved
  2. Salt
  3. 3 tablespoons unsalted butter
  4. 3 tablespoons all-purpose flour
  5. Freshly ground pepper
  6. 1 teaspoon fresh lemon juice
  7. Pinch of freshly grated nutmeg
  8. 6 thin slices of smoked ham, such as Virginia ham or Black Forest
  9. 1 cup shredded Comté or Gruyère cheese (1/4 pound)
  1. Preheat the oven to 350° and lightly butter a 9-by-13-inch shallow baking dish. Bring 8 cups of water to a boil in a very large, deep skillet. Add the asparagus peels and salt the water. Add the asparagus bundles to the skillet and cook over high heat until tender, about 12 minutes. Transfer the asparagus to a platter and pat dry. Strain the asparagus broth into a large glass measuring cup.
  2. Melt the butter in a medium saucepan. Whisk in the flour and cook over moderately high heat for 1 minute. Add 1 1/2 cups of the asparagus broth and cook over moderate heat, whisking constantly, until the sauce thickens, about 5 minutes. Season the sauce with salt, pepper, lemon juice and nutmeg.
  3. Remove the strings from the asparagus and loosely roll a slice of ham around each bundle. Transfer the asparagus and ham bundles to the prepared baking dish and pour the sauce on top. Sprinkle with the cheese and bake the gratin in the upper third of the oven for about 25 minutes, or until the cheese is melted and the sauce is bubbling.

Suggested Pairing

A Riesling, such as one from Alsace, is full-bodied enough to take on this smoky gratin.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.