Asparagus Gratin

Peel white asparagus generously and cut the back third into small pieces. If green asparagus is used, only shorten the ends generously and peel off the back part of the spears, depending on freshness. Cook in a sieve over steam or in a little boiling salted water until just tender. Drain well and place in a buttered baking dish.

Heat the butter in a coated pan. Sauté shallots and garlic until light yellow. Increase the temperature, add the mushrooms and sauté for three to four minutes, if any juice is formed, evaporate it completely.

Then stir crème fraîche and cream and add to the mushrooms form. Season with salt and pepper and do the whole thing for another two minutes. Remove from heat and stir in the ham. Cut the chives with scissors.

Spread the sauce evenly over the asparagus and sprinkle thickly with the cheese.

Bake the asparagus gratin in the oven heated to 200 °C on the second rack from the bottom for twenty minutes.

Tip:

If you want a side dish, boiled potatoes or new potatoes roasted in their skins go well with it.

Our tip: Fresh chives are much more aromatic than dried ones!

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