229.Ham and asparagus gratin : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

per person

2 slices ham

2 thick stems of asparagus

2 tablespoons light olive oil

1 clove garlic

1 small onion, chopped

2 oz / 50 g double cream

1 tablespoon fresh mayonnaise

Pinch of curry powder

2 fl oz / 60 ml chicken stock

1 teaspoon fresh oregano, chopped

1 teaspoon fresh chives, chopped

Parmesan cheese


  • Roll the ham around the asparagus and lay in a shallow dish.

  • Heat the oil, add the onion and garlic and cook gently for 3 minutes until soft.

  • Blend the cream, mayonnaise and curry powder and add to the oil, simmering gently.

  • Add the chicken stock and mix thoroughly.

  • Simmer for 1 minute.

  • Add most of the herbs and pour the sauce over the ham and asparagus.

  • Sprinkle with the remaining herbs and a little Parmesan cheese.

  • Bake at Gas Mark 4, 350 F, 180 C for 20-30 minutes.