20 fresh asparagus spears

2 tablespoons (30 ml) olive oil

2 shallots, chopped

1/4 cup (60 ml) butter

1/4 cup (60 ml) flour

2 cups (500 ml) milk

Ground nutmeg, to taste

1/4 cup (60 ml) fresh parsley, chopped

Salt and pepper

4 cups (1 litre) warm leftover ham, chopped (about 725 g)

2 tablespoons (30 ml) breadcrumbs

1 / 2 cup (125 ml) grated Parmigiano-Reggiano cheese

With the rack in the highest position, preheat the oven’s broiler.

Cut off the fibrous stalk of the asparagus and discard. Slice the asparagus into sections. Place the pieces of asparagus on a baking sheet. Drizzle with the oil and season with salt and pepper. Grill the asparagus for 3 to 5 minutes, stirring once during cooking.

Remove from the oven and set aside.

In a saucepan, soften the shallots in the butter for about 2 minutes without browning. Add the flour and stir to blend. Cook for 1 minute. Whisk in the milk and bring to a boil. Add the nutmeg and parsley. Season with salt, as needed depending on whether the ham is salty or not, and pepper.

In a 2 litre (8 cups) baking dish, combine the warm ham, asparagus and bechamel.

In a bowl, combine the breadcrumbs and cheese. Sprinkle over the gratin. Brown under the broiler for a few minutes and serve.

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