Asparagus, Ham, Cheese Sauce and Egg

Prep5 min
Cook7 min
Total5 min
Servings2
LevelLaag

The story

About this recipe

Hey culinary adventurer! We have a delicious recipe for you. Grill juicy asparagus on the kamado BBQ, wrapped in ham and topped with creamy cheese sauce. Add a soft-boiled egg for the perfect finishing touch. The result? A flavour explosion we'll all enjoy. Get ready for a gastronomic adventure full of delicate flavours and delightful textures. Let the BBQ work its magic while the asparagus grills, the ham crisps up and the cheese sauce reveals its creamy character. The soft-boiled egg adds a delicious richness to every bite. This recipe is a true delight for the taste buds. So, let your inner chef come out and create this delicious combination of asparagus, ham, cheese sauce and an egg on the kamado BBQ. Enjoy your meal!

What you need

Ingredients

500gfresh asparagus
4pcsslices of ham
4pcseggs
50gbutter
50gflour
500mlmilk
150ggrated cheese (e.g. Gouda or Cheddar)
Salt and pepper to taste

High temperature? Warm up your kamado slowly

Ceramic and a pizza stone expand when they get warm. If that happens too quickly or too unevenly, stresses build up, with a risk of hairline cracks in the interior or a broken stone.

Stone in cold. Put the pizza stone in from the start and let it warm up together with the kamado. Never put a cold stone on a hot kamado.
Dry first at 100 to 130°C. Keep the kamado at that temperature for half an hour, so the moisture evaporates from the ceramic and the stone. Even a kamado that has been stored dry in a shed or under a cover contains moisture.
Only then increase gently. Take 30 to 45 minutes to reach the final temperature and open the vents step by step, not fully in one go.
Stay around 300°C. Much hotter adds nothing and puts strain on the lid's seal.
Lid ajar. Lift the lid a few centimetres first before opening it fully, so no flare-up shoots out.
Let everything cool down inside the kamado. Close the vents after baking. Never cool the stone down with water.

Step by step

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!

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