Gratinated asparagus

Béchamel sauce

1. Melt the butter, add the flour and heat gently without browning the mixture. Take the pan off the heat and pour in the milk while stirring. Return to the heat and simmer for 8 to 10 minutes, stirring regularly. Season with salt, pepper and nutmeg.

2. Incorporate the crème fraîche into the béchamel sauce. Mix well.

Gratin

1. Peel the lower third of the asparagus and cook for 8 to 10 minutes in salted boiling water. Cut into approx. 5cm pieces and place in a large casserole dish. Set the asparagus tips aside.

2. Dice the onion and the parsley. Slice the cured ham. In a pan, heat the ingredients for about 3 minutes.

3. Peel the potatoes and finely slice them. Blanch in a pan of boiling water for about 4 to 5 minutes.

4. Add the potatoes, the onion and cured ham to the asparagus. Season to taste.

5. Pour the béchamel sauce over the gratin. Top with the asparagus tips.

6. Preheat the oven to 200°C. Cover the gratin with a sheet of aluminium foil and cook in the oven for 20 minutes. Remove the foil and bake for 20 minutes for a crispy top.