An asparagus recipe for gourmets:
Remove the peel from the potatoes and turn them into slices with a cucumber slicer.
Soak the slices a little bit to get rid of the corn starch, then soak them in the milk. Chop the (sliced) ham, drain the asparagus pieces. Grease a gratin dish (or a glass dish), and layer the potato slices in a flaky fashion, sandwiching individual layers of a tiny bit of cheese or the ham and cheese in between. Layer the top layer another time of potatoes.
Mix the crème fraîche with the milk, season a little bit with salt, and pour over the whole. The milk level should offer up to the top layer. Sprinkle the grated cheese on top, and bake the whole in the heated oven at 220 ° C for about 70 minutes.
If you want, you can also put two layers of salsify or asparagus spears (475ml can). An egg can also be whisked into the milk, and the crème fraîche can also be replaced with whipped cream.
This can be accompanied by a beer, and a green leaf salad is also not bad.
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