There is that moment when the oven releases the scent of melted cheese and warm butter that fills the entire kitchen. That’s the signal. The white asparagus gratin with ham is ready to come out, its surface topped with a golden crust like light caramel. A daily dish that frankly deserves better than its reputation as a mundane recipe.
Ingredients :
- Fresh white asparagus — Choose firm stalks with tight tips and no blackening. Those from Alsace or Landes have a well-deserved reputation. Peeling is mandatory—the fibrous skin remains fibrous even after cooking.
- Turkey ham — We replace classic cooked ham here with turkey ham. Same role: to provide saltiness and bite. Get thick slices and dice them yourself, rather than pre-cut cubes that release water during cooking.
- Grated cheese — Home-grated Gruyère or Comté melts better and browns more evenly than industrial pre-shredded cheese. A 12-month Comté adds a slight nuttiness that pairs beautifully with the sweetness of the asparagus.
- Whole milk — For the béchamel, whole milk gives a creamier sauce. Semi-skimmed works too, but the result is a bit thinner—it depends on what you’re looking for.
