Ham and Asparagus “Gratin” | RICARDO

Ingredients

• 20 fresh asparagus spears
• 2 tablespoons (30 ml) olive oil
• 2 shallots, chopped
• 1/4 cup (60 ml) butter
• 1/4 cup (60 ml) flour
• 2 cups (500 ml) milk
• Ground nutmeg, to taste
• 1/4 cup (60 ml) fresh parsley, chopped
• Salt and pepper
• 4 cups (1 litre) warm leftover ham, chopped (about 725 g)
• 2 tablespoons (30 ml) breadcrumbs
• 1 / 2 cup (125 ml) grated Parmigiano-Reggiano cheese