ASPARGUS GRATIN

Wash the asparagus thoroughly, peel them, and remove the woody ends. Peel the potatoes and cut them into cubes. Simmer the asparagus and potatoes in a pot of boiling salted water for about 6 minutes.

Cut the ham into small pieces and preheat the oven to 180°C (top and bottom heat).

For the sauce, whisk the cream and cream cheese until smooth and season generously with salt and pepper.

Once the vegetables are ready, place the potatoes along with the asparagus and ham into a baking dish. Pour the prepared cream cheese sauce over the mixture and sprinkle with the grated cheese.

Place the casserole in the oven for 30 minutes until it is baked golden brown.

An asparagus gratin – especially this hearty version with ham, potatoes, and cheese – is a complete meal in itself. Nevertheless, there are several sides that complement the dish perfectly.

Fresh Salads
Since the gratin is quite rich due to the cream and cheese, fresh, acidic salads provide an excellent balance. For example: a simple green salad with a light vinaigrette (lemon or white vinegar), a tomato salad with onions and fresh basil, or a cucumber salad with dill and an oil-and-vinegar dressing.

Meat & Fish
Sides Although the recipe already contains ham, these classics are a great addition:
Pan-fried meats: A small pork schnitzel or a veal steak.
Poultry: Grilled chicken breast strips or a turkey steak.
Fish: A steamed salmon fillet or pan-seared pike-perch.

Drink Recommendations
A classic companion to asparagus is a dry white wine, such as Silvaner, Pinot Blanc (Weissburgunder), or Rivaner. These wines are low in acidity and won’t overpower the delicate flavor of the asparagus. For a non-alcoholic option, a rhubarb or apple spritzer works wonderfully, as its slight tartness cuts through the creamy sauce.

A Tip for Vegetarians
If you omit the ham, you can add roasted pine nuts or flaked almonds to the topping instead of meat. This adds a lovely nutty note and extra texture to the dish.