Preheat the oven to 225 ° C.
Cook the asparagus in salted boiling water, when the water has boiled up again, it takes
about 3-5 minutes until the asparagus is done. Feel with a knife tip into the thickest part.
Let the asparagus drain.
Divide the asparagus into four bundles and wrap them in lardon ham.
Place the asparagus in a ovenproof dish and pour over the melted butter.
Sprinkle with the grated cheese and gratinate for about 3 minutes.
Fresh green asparagus from Spargus - Övedskloster
Asparagus cultivation in Övedskloster is the oldest one in Skåne, that is still in running.
Freshly picked asparagus does not need to be peeled. If the asparagus have remained a few days, the shell can become a bit dry and stringy, the easiest way to test this it is to break a bit to see if the shell goes straight off. If the shell is stringly, peel the bottom part of the asparagus.
If you use a lot of asparagus, it may be an advantage to buy a pot specialized for asparagus, where the asparagus is boiled standing in the pot with the buds above the water surface.
Serves 4, as an appetizer
800 g green asparagus
100 g lardon ham, thin slices
50g melted butter
100g freshly grated cheese e.g "Allerum Prästost"