Asparagus Ham Rolls

Asparagus spears bundled in sliced ham and blanketed in a from-scratch cheddar cheese sauce. This is one of those retro dishes that keeps coming back because it just works.

The cheese sauce is a simple roux-based bechamel: butter and flour cooked until thick, milk stirred in until smooth, then cheddar melted in at the end. White pepper instead of black keeps it smooth and clean-looking. The sauce goes over the ham rolls in the baking dish, breadcrumbs get scattered on top, and 20 minutes in the oven turns everything golden and bubbly.

Three asparagus stalks per roll is the right ratio. Enough to fill each ham slice without splitting it open.

Kitchen Tips

• Use thicker asparagus spears for this recipe. Thin spears overcook under the sauce and turn mushy.
• Stir the milk into the roux gradually, not all at once. Rushing creates lumps that won’t smooth out.
• Secure the rolls with toothpicks if your ham slices are thin. Remove them before serving.
• Breadcrumbs on top are what give this dish texture contrast. Don’t skip them.

Variations

• Swap cheddar for Swiss or Gruyere for a more classic French flavour.
• Wrap with prosciutto instead of ham for a saltier, more elegant version.
• Add a pinch of nutmeg to the cheese sauce for a traditional bechamel finish.