Asparagus and Ham Roll-ups with Mornay Sauce

 Asparagus and Ham Roll Ups with Mornay Sauce

Vegan, Dairy Free and Egg Free options included!

Asparagus and Ham Roll Ups with Mornay Sauce
https://youtu.be/PpIKPG958ZY

There’s nothing better than fresh Ontario asparagus! This is asparagus season and I love to include it in as many recipes as I can. 

I would normally wrap the asparagus and ham in homemade crepes but I recently tried wrapping them up in flour tortillas and they’re just as good. They save a lot of time too.

You will need, for 2 people: (2 roll ups per person)

12 asparagus stalks - cooked ( 3 per roll up )- see how to cook asparagus below

4 flour tortillas- you can also use corn tortillas if you prefer

4 slices of cooked ham - ( one slice per roll up). For vegan options, replace ham with fried mushrooms- delicious😋

One and a half cups of Mornay sauce - this is basically a Bechamel sauce with grated cheddar cheese added. Recipe on how to make your own below, dairy free option, vegan, included below.

Directions:

Begin by cooking your asparagus. Simply put then in a shallow pan with some water and a drizzle of olive oil, lightly salt them and let them cook until fork tender. Follow link below for YouTube tutorial.

How to Cook Asparagus

https://youtu.be/Y7_7jtvaNh0

Lay 3 asparagus stalks onto each tortilla. Top with cooked ham.

Spoon Mornay sauce over the asparagus, about 3 tbsps for each. Roll the tortilla up and place into a baking dish seam side down. Spoon more Mornay sauce over the tortilla. Then sprinkle with grated cheddar cheese. I used sharp cheddar but you can use whatever you like.

Place baking dish into a 375 to 400 oven and bake for about 20 minutes until cheese all melted and bubbly and tortilla is heated through and through. All the ingredients are cooked so they don’t need much time in the oven. You may also want to broil for a couple of minutes to get the top all bubbly. Keep an eye on it though! Don’t know about you but every time I broil, I end up burning it😔

Mornay Sauce: This sauce goes well with other vegetables as well, such as cauliflower and broccoli.

2 tbsps butter ( or vegan margarine)

2 tbsps flour

1/4 tsp salt

Pepper to taste

1/2 tsp dry mustard ( leave it out if you don’t have it)

1 1/4 cups of milk, I use 2% (or almond or soy milk)

1 handful of grated cheddar cheese, I use sharp cheddar ( or any vegan cheese that you like)- (be careful, vegan cheese tends to be saltier than regular cheese- so I would put a little less) Also, vegan cheese may need a flavour boost, so consider adding a bit of garlic powder

More grated cheddar, or vegan cheese, to sprinkle on top.

In a small pot over medium heat, melt your butter. Using a wooden spoon, stir in your flour. Add your salt, pepper and dry mustard and stir. Let cook for a few minutes. Stir in the milk and then add the grated cheese. Continue to stir over medium heat. The cheese will all melt and it will begin to thicken. Continually stir or it will stick to the bottom of the pot. Once thickened, remove from heat. This should only take a few minutes. It will coat your wooden spoon when thickened. It’s ready to go!