Aired April 29, 2008
2 tablespoons flour
1 cup milk
A pinch of nutmeg
Salt and ground black pepper
1/2 pound rosemary ham, chopped
1 bunch asparagus, tough woody ends trimmed
1 13x10" sheet puff pastry dough, defrosted
Flour, for dusting
1 cup Gruyere cheese, shredded
Bring a small pot of water to a boil.
Place a medium-size pot over medium-high heat and melt the butter. Sprinkle the flour over the melted butter and cook for about 1 minute. Slowly whisk the milk into the butter-flour mixture. Season with nutmeg, salt, and ground black pepper and cook for about a minute until it thickens up. Remove from heat and stir in the cheese and rosemary ham in a figure-eight motion. Let cool slightly.
While the sauce is cooling, salt the boiling water and cook asparagus until cooked through but still firm. Remove from the water and slice into pieces on an angle.
Lay the pastry dough out onto nonstick baking sheet. Spread the cheese and ham sauce evenly over the dough then top with the asparagus and sprinkle with cheese.
Transfer to the oven and bake until golden brown and cooked through, about 20 minutes. Once the dough is done baking and cooled cut into 1 1/2- 2inch squares (about 35 total).