Icelandic Asparagus Ham Bake
Discover the ultimate comfort food with this Icelandic Asparagus Ham Bake, a creamy and indulgent casserole that's perfect for cozy nights or special gatherings. Fresh, tender-crisp asparagus and savory diced ham come together in a rich homemade béchamel sauce, delicately seasoned with nutmeg for a hint of warmth. Topped with melted Gruyère or Gouda cheese and a golden panko breadcrumb crust, this dish is baked to perfection, offering a satisfying blend of textures and flavors. Ready in under an hour, this easy-to-make recipe is ideal for showcasing seasonal asparagus and pairs wonderfully with a crisp green salad or roasted potatoes. Whether for a family dinner or a festive occasion, this hearty asparagus casserole promises to be a crowd favorite.
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Recipe Information
Ingredients
- 500 grams fresh asparagus
- 250 grams cooked ham (diced)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 500 milliliters whole milk
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 150 grams grated Gruyère or Gouda cheese
- 50 grams panko breadcrumbs
- 1 teaspoons olive oil (for greasing)
Instructions
Preheat your oven to 200°C (390°F). Lightly grease a medium-sized baking dish with olive oil.
Wash the asparagus and trim the woody ends. Cut into 5 cm (2-inch) pieces.
Blanch the asparagus in boiling salted water for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
Gradually pour in the milk while whisking, making sure to avoid lumps. Keep whisking until the sauce thickens, about 3-4 minutes.
Stir in the nutmeg, salt, and black pepper. Simmer for 1 minute, then remove from heat.
In a large mixing bowl, combine the blanched asparagus, diced ham, and béchamel sauce. Mix well to coat everything evenly.
Pour the mixture into the prepared baking dish and spread it out evenly.
Top the mixture with grated cheese, ensuring full coverage. Sprinkle the panko breadcrumbs evenly on top of the cheese.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let it rest for 5 minutes before serving.
Serve warm, optionally garnished with fresh parsley or dill.
Nutrition Facts
Calories |
2163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.4 g | 171% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 7430 mg | 323% | |
| Total Carbohydrate | 110.9 g | 40% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 39.5 g | ||
| Protein | 131.9 g | 264% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 2143 mg | 165% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2610 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
