How to make
Peel the asparagus with a vegetable peeler and cut off the tough bottom part (to know where to cut, I recommend bending the asparagus towards the end and it will show you where it is brittle and where it is tough).
Place the cleaned white asparagus in a deep, narrow pot with boiling water on the stove, in which you have dissolved a spoonful of sugar and a spoonful of salt. They should be placed upright and immersed in the water, and their tip should not be covered by it. If they are boiled lying down and the tip is covered with water, it will break and become very soft.
Boil for 10-15 minutes depending on the thickness of the asparagus, then remove and place them onto a plate.
Start making the sauce by chopping the onion and frying it in olive oil and butter until soft. Add 60 grams of finely chopped jamon (it is better if it is more matured). Fry for another 2 minutes and add the flour.
Stir for about a minute and pour the milk without stopping the stirring, preferably with a wire whisk.
Season the sauce with white pepper and nutmeg. Salt is not necessary due to the saltiness of the jamon.
Cook the sauce until it has thickened, but is still a little thinner, since it will also withstand further cooking in the oven.
Grease a small baking tray with a little butter. Wrap each asparagus in a slice of jamon serrano and arrange them in the tray.
Pour the delicious sauce over them and sprinkle with grated parmesan.
Bake at 360°F (180°C) on the grill setting for about 20-25 minutes or until you feel like they're baked enough for you.
Absolutely delicious!
Note:
Strain the asparagus well from the water, as they will release water as they bake and may make the sauce look a little runny. This is not a big problem, as it does not affect the great taste of the dish, but it can affect the appearance.
Oven-baked white asparagus with sauce - a gorgeous dish with a great flavor that will impress everyone at the table.
Find out how to make asparagus with butter or your favorite pan-fried asparagus.
