3 slices ham 100g gruyere cheese half a bunch of fresh asparagus or 14oz tin of asparagus tips. 200ml double cream half a tsp organic ground nutmeg salt & pepper
To serve: 4 slices sliced white bread
Method:
If using fresh asparagus, trim and steam for 8 minutes, refresh under cold water. When cold, cut into 1cm lengths but keep the tips whole. If using tinned asparagus, drain and blanch in boiling water for 2 minutes and drain. Remove any fat from the ham and cut into small squares. Grate the cheese. Gently mix all the ingredients together and place into ramekins. Heat in the microwave for about 2 minutes until bubbling.
Melba Toast: Toast the bread. Cut the crusts off and cut into 4 squares. Split each square through the middle and toast the white side. They do toast very quickly.
Go to What to Buy for details about organic dairy products.
