I wrapped some asparagus in ham, smothered it in a creamy parmesan mornay sauce, and baked it until it was bubbly and golden brown. It’s like fancy comfort food, but without the stress. It’s so good, I’m definitely making it again. Ham and Asparagus Gratin with Parmesan Mornay Sauce Ingredients (serves 4) Prep time: 10 minutes Cook time: 30 minutes For the gratin: 1 bunch of asparagus (trimmed) 8 slices of ham (prosciutto or cooked ham) 1 cup grated Parmesan cheese (divided) Salt and pepper, to taste For the Mornay sauce: 2 tbsp unsalted butter 2 tbsp all-purpose flour 1 ½ cups whole milk (warm) 1 egg yolk ½ cup grated Parmesan cheese ¼ tsp ground nutmeg 1 tbsp Dijon mustard Salt and white pepper, to taste Instructions Boil salted water and cook asparagus for 2–3 minutes until just tender. Transfer to an ice bath, then drain and pat dry. ( you can use fresh if you like a little crunch) Melt butter in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes until lightly g...