Asparagus wrapped in spinach and cheese

Ingredients

• 5 st. l. finely chopped chives
• 2 kg white asparagus
• salt
• 3 art. l. cream
• medium sized tomato
• 1 st. l. paprika paste
• For sauce:
• 8 slices Parma ham
• 1 pinch of sugar
• 150 g fresh spinach leaves
• small bunch of basil
• butter - 2 tbsp.
• 80 g of grated Gouda cheese
• garlic - 2 cloves

Cooking

Step 1

Clean the asparagus, trim the ends. Boil the asparagus for 12 minutes. in salted water, adding a pinch of sugar and 1 tbsp. l. butter. Dry. Cut the tomatoes and garlic into thin slices and fry together with the chives in the remaining oil for 2 minutes. Salt and pepper. Pour the tomato mixture into a baking dish.
Wash spinach, pat dry. Wrap 3-4 asparagus sprouts from one end with spinach leaves and arrange in a dish. Mix cheese, cream and paprika, add chopped basil. Pour the prepared asparagus bundles over the spinach casing with the resulting sauce. Add slices of Parma ham to the mold. Bake in an oven preheated to 180°C for 8 minutes. Before serving, the prepared asparagus can be sprinkled with chopped herbs.