Fresh Asparagus Gratinated with Venison Ham and Cheese

For the asparagus with venison ham, boil the asparagus in lightly salted, sugared water with a little butter and lemon for about 15 minutes until tender, strain and place on the slices of brown bread. Sauce: melt the butter, stir in the flour and bring to the boil with milk. Then season with salt, pepper, nutmeg and oregano. Pour the sauce over the bread covered with asparagus, top with the slices of venison ham and sprinkle with the grated cheese. Place the bread in a greased baking dish and bake in the oven at 180°C for about 10 minutes.

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