Asparagus Spears with Gorgonzola Cheese Au Gratin

Rinse asparagus spears, peel, remove ends. Cook the spears in enough boiling water with salt, sugar, 10 g butter in about 20 min al dente.

In the meantime, melt 20 g butter, stir in flour. Slowly add the milk and cook for a short time. Pour whipped cream, season with salt and season with pepper. Stir in the crumbled Marsala, Gorgonzola, vinegar. Remove from heat, stir in yolks. Stir in the cheese mixture until smooth. Whip the egg whites until stiff and fold in carefully.

Preheat oven to 220 °C (fan oven 200 °C). Lift the asparagus spears out of the broth and drain. Wrap each 2 spears with 1 slice of ham. Place 3 bundles in each of 4 oblong portion baking dishes. Spread the cheese cream evenly over the asparagus rolls. Bake in the heated oven for about 10 minutes until golden brown.

Garnish the gratinated asparagus bundles with the chives and bring to the table.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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