Gratinated asparagus with parsley potatoes

Ingredients for 4 servings:

• 1 kg asparagus, green (white is also fine)
• Salt ,
• 1 pinch(s) of sugar
• 50 g butter
• 150 g ham, raw, farmer’s ham, Serrano or Parma
• 50 g Parmesan
• 50 g cheese (medium-aged Gouda)
• 1 bunch of parsley
• 1 kg potatoes, small
• some butter
• Parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fast and tasty

Cook peeled asparagus spears in water with salt, sugar, and 1 teaspoon of butter for about 8 minutes until al dente. Preheat oven to 225°C (425°F). Butter a shallow dish. Cut the ham into thin strips and grate both cheeses. Pick and chop the parsley. Drain the asparagus and add it to the dish with about 100 ml of the asparagus stock. Heat the remaining butter in a pan. Briefly fry the parsley and ham in it. Pour this mixture over the asparagus in the dish. Sprinkle the asparagus evenly with the grated cheese and bake in the oven for 5-7 minutes until golden brown. Meanwhile, boil the small potatoes (triplets) with their skins on, let them steam off, peel, toss with a little butter, and sprinkle with parsley.