YORK HAM & ASPARAGUS ROLLS

By RUBY-2

YORK HAM & ASPARAGUS ROLLS

Ingredients

• 1 LB 14 OZ. ASPARAGUS SPEARS
• 12 SLICES COOKED YORK HAM OR COUNTRY-STYLE HAM
• CHEESE SAUCE
• 2 OZ. BUTTER
• 3/8 CUP ALL PURPOSE FLOUR
• 2 1/2 CUPS MILK
• 1 TBSP DIJON MUSTARD
• 5 OZ. CHEDDAR CHEESE, GRATED
• 5 1/2 OZ. GRUYERE CHEESE, GRATED
• PINCH OF NUTMEG
• SALT AND PEPPER

Preparation

Step 1

PREHEAT OVEN TO 350. TO MAKE THE SAUCE, MELT BUTTER IN A HEAVY SAUCEPAN. SPRINKLE IN THE FLOUR AND COOK, STIRRING CONSTANLY FOR 1 MINUTE. REMOVE THE PAN FROM THE HEAT AND GRADUALLY WHISK IN THE MILK, RETURN TO THE HEAT AND BRING TO BOIL, STIRRING CONSTANLY. COOK UNTIL SMOOTH AND THICKENED, THEN REMOVE FROM HEAT AND STIR IN MUSTARD, CHEDDAR AND GRUYERE CHEESE. SEASON TO TASTE WITH NUTMEG, SALT AND PEPPER. DIVIDE THE ASPARAGUS BETWEEN THE SLICES OF HAM. ROLL UP THE HAM AND PLACE SEAM-SIDE DOWN IN A LARGE OVEN-PROOF PAN. POUR THE SAUCE OVER THE HAM ROLLS. BAKE IN OVEN FOR 20 MINUTES.