How to make it
Prepare the kamado BBQ for direct grilling on medium heat (about 180-200°C).
Peel the asparagus and cut off about 2 cm of the woody ends. Rinse them under cold water.
Bring a large pan of lightly salted water to the boil. Add the asparagus and cook for about 5-7 minutes, until just done but still firm. Take the asparagus out of the water and let them drain.
Melt the butter in a saucepan on the BBQ. Add the flour and stir well to form a roux. Cook the roux for a few minutes until lightly golden brown.
Gradually add the milk to the roux while continuing to stir. Keep stirring until the sauce thickens and let it cook for a few more minutes. Add the grated cheese and stir until the cheese has melted. Season with salt and pepper.
Place the asparagus on the BBQ and grill for 3-4 minutes, turning regularly, until the asparagus is nicely grilled all round.
While the asparagus is grilling, bring a large pan of water to the boil. Carefully add the eggs and cook for about 6 minutes for soft-boiled eggs. Take the eggs out of the water and cool them under cold water. Peel the eggs and cut them in half.
Wrap the asparagus in a slice of raw ham on a serving plate. Pour the cheese sauce over the asparagus and place the boiled egg halves on top.
Serve the asparagus immediately and enjoy this delicious dish! Enjoy!
