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Asparagus gratin with ham & cheese – hearty oven dish for spring

Asparagus season is a time for indulgence – and this creamy asparagus gratin brings variety to the table! Tenderly cooked green asparagus wrapped in ham, nestled in a spicy cream cheese sauce, and topped with aromatic mountain cheese: This oven-baked dish is quick to make, filling, and full of flavor. Whether as a main course for two or as a sophisticated side dish for a spring menu, this gratin is truly a treat. Topped with a fried egg on a mustard sauce, it's the savory highlight of the season!

Überbackenes Spargel-Gratin mit grünem Spargel, Schinken, Käse und Kräutern in einer weißen Auflaufform auf rustikalem Untergrund – servierfertig und appetitlich angerichtet.
© Katrin Winner

Ingredients for 2 people

1 tsp oil
2 heaped teaspoons coarse Dijon mustard
2 eggs
Salt – Pepper
Butter for the mold
500g green asparagus
75g cooked ham in slices
100g herb cream cheese
Salt – Pepper
½ bunch of chives
25 g mountain cheese


How to prepare

Preheat the oven to 200°C (top/bottom heat) and lightly grease a shallow baking dish with butter. Wash the asparagus, trim the ends, and peel the lower third of the stalks. Bring a pot of salted water to a boil to just cover the asparagus.

Cover the asparagus and cook for 5–6 minutes. Remove from the water (reserve the water) and drain. Wrap 2–3 asparagus spears in each slice of ham and place the rolls tightly together in the baking dish.

Stir 100 ml of the asparagus cooking water with the herb cream cheese until smooth. Season with salt and pepper. Wash the chives, shake dry, and finely chop. Stir into the sauce. Coarsely grate the cheese. Pour the sauce over the asparagus rolls. Sprinkle with the grated cheese. Bake in the center of the hot oven for about 20 minutes. About 5 minutes before the end of the cooking time, prepare the fried eggs. To do this, heat the oil in a non-stick pan.

Place two dollops of mustard in the pan, leaving some space between them, and smooth them out slightly. Crack one egg onto each dollop. Season the egg whites with salt and fry the eggs until fried over medium heat. Season with pepper and serve with the gratin.

→ nächster Post: White bean puree with grilled asparagus on toast – vegan, spicy & easy
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The recipe is from the book:

Tanja Dusy, Inga Pfannebecker
Low Carb – Cleverly combined
Price 18,00 €
ISBN 978-3-96093-309-0
EMF Publishing



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