Shave Ham Gratin

Directions

1. 1
   Wash asparagus and break off tough ends. With vegetable peeler, remove scales from stalks if necessary. (Peeling the bottom inch or two of stalk eliminates any possible fibrous part.) Bias-cut stalks into about 2-inch lengths. Cook in boiling water until just tender; drain and dunk them in cold water and drain again. Place half of the asparagus and cauliflower in a six inch casserole dish.
2. 2
   Bechamel sauce: Melt butter in a small saucepan. Add flour and salt; whisk until blended well. Add milk and whisk again. Cook slowly on a low flame and stir until smooth and thickened. Remove from heat.
3. 3
   In a shallow baking dish, begin with a bottom layer of mixed cauliflower and aspargus tips in the bottom of the casserole and pour some of the sauce over that layer. Add a layer of shaved ham& sliced eggs, then pour some of the sauce over them. Continue layering in this fashion, alternating between the vegeteables and the ham & egg layer until the top of the baking dish is reached. Finish with the top layer featuring the vegetables again. Pour the rest of the sauce overe the top evenly and spirinkly with a bit more shredded cheese.
4. 4
   Preheat oven at 180 degrees C (212 degrees F) and bake for 25 to 30 mins keeping a close eye on the top to avoid exceeding the caramelization stage and burning the dish.