Prosciutto wrapped Asparagus in a Béchamel sauce

24 asparagus spears, thick ends removed

8 large slices of prosciutto

1 teaspoon olive oil, for frying in

1 tablespoon butter

1 tablespoon flour

½ clove garlic, minced

1 cup half and half

1 cup heavy cream

Salt, to taste

Pepper, to taste

Nutmeg, to taste

½ cup Gruyere cheese, grated

4 slices of tomato

Parmesan cheese

1 tablespoon chives, chopped, to garnish

Bring olive oil in a sauce pan to medium heat, about 300 degrees. Add the garlic and toss about 1 min. Add the asparagus and toss for one more minute. Pour this over into a plate and place into the freezer for 5 min. In the same pan, raise the heat to medium high and add the butter. Once the butter begins to ripple, add the flour and keep stirring until you get a blond roux. You just want the flour to get cooked through. Add the half and half and heavy cream. Bring to a slow boil stirring well until smooth. Season to taste with salt, pepper and nutmeg.

Turn the heat off, and then add the grated Gruyere cheese and mix in well.

Take 6 stalks of asparagus and roll 2 slices of prosciutto around the bunch and secure with a couple of tooth picks. Brown these in a skillet on medium for a couple of minutes on each side.

Place the asparagus in an oven safe dish, top with the Béchamel sauce a slice of tomato and a sprinkle of parmesan.  Place under the broiler on the middle rack until the cheese is just brown.  Garnish with chopped chives before serving.