Ham and asparagus gratin
What could tempt someone into the kitchen faster than a gratin bubbling away in the oven? Nothing, if you ask us. In this ham and asparagus gratin, white and green asparagus are wrapped in ham slices, then placed beneath a creamy ricotta mixture scented with lemon, chives, and nutmeg. As the gratin cooks, the cheese turns golden on top, while the centre becomes soft and creamy. Topped with chives and lemon zest, the gratin is ready to be savoured while still warm from the oven.
Ingredients
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500 g
White asparagus
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300 g
Green asparagus
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10 slices
Ham
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Salt and freshly ground black pepper
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Ricotta cream
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250 g
Ricotta
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150 ml
Double cream
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2
Egg yolks
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½
Lemon, zest and juice
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½ tsp
Coarse salt
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Freshly ground black pepper
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50 ml
Chives, finely chopped (about 15 g)
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¼ tsp
Freshly grated nutmeg
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Topping
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50 g
Grated cheese
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Chives
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Lemon zest
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Choose asparagus that looks lively and feels firm throughout the stalk. Both green and white asparagus should have compact, tightly closed tips that hold their shape. The base of the spear also gives a useful clue. Fresh asparagus shows a moist, clean cut end, whereas older spears often look dry and woody. White asparagus should appear evenly pale in colour, free from brown spots or dull areas, while green ones should have a bright green shade along the stalk, often with a subtle purple tone near the tip.
Properly prepared asparagus keeps the gratin tender and pleasant to eat. White asparagus always needs peeling because the outer layer is fibrous and tough. Start just below the tip and run a vegetable peeler down the stalk in long strokes until the skin has been removed. Green asparagus does not usually need peeling, especially when the spears are thin. If you are using thicker stalks, peel the lower part lightly, where the outer layer is slightly firm. The final step is removing the woody ends. Bend each spear gently near the base and allow it to snap. The asparagus naturally breaks where the tender stalk begins.
You can use several types of ham for this gratin, but mild cooked ham usually works best. The slices fold easily around the asparagus, and the subtle flavour does not dominate the creamy ricotta mixture. Choose slices that are large enough to wrap neatly around the spears. Stronger cured hams also work, but their saltiness will stand out more in the gratin.
Ricotta has a soft, slightly grainy texture that gives the sauce a pleasant body in this gratin. If you want a smoother sauce, blend the ricotta mixture with a hand blender for a few seconds before adding it to the dish.
Let the gratin rest for a few minutes after it comes out of the oven. During this time, the creamy ricotta sauce settles, and the layers become more stable. This makes it easier to lift the asparagus bundles from the dish without them falling apart.
FAQ: Questions about ham and asparagus gratin
Before you grab your apron and head to the kitchen, take a quick look at our answers to the most common questions. Whether you are wondering about the wrapping technique or storage, these tips will help you prep your ham and asparagus gratin with ease.
What cheese works best for the topping?
For the topping, choose a cheese that melts well in the oven. Mozzarella or Gouda are great choices because they create a smooth, golden layer, and their mild flavour does not dominate the asparagus and ham. Gruyère, Emmental, or mild cheddar also work well if you prefer a slightly stronger taste.
What is the best way to wrap asparagus in ham?
The best way to wrap asparagus in ham is to gather two or three spears and place them at one end of a slice of ham. Roll the ham around the asparagus in a tight spiral so the spears stay bundled together. Always place the seam side down in the dish, so the weight of the asparagus can prevent the ham from opening during baking.
Can I prepare ham and asparagus gratin ahead of time?
Yes, you can prepare ham and asparagus gratin ahead of time up to the baking stage. Assemble the dish with the wrapped asparagus and ricotta sauce, cover it, and refrigerate. Add the cheese topping shortly before placing it in the oven. Baking the gratin right before serving works best because reheating can make the asparagus softer and the ricotta sauce thicker than intended.
How should I store leftover ham and asparagus gratin?
Store leftover ham and asparagus gratin in an airtight container after it has cooled to room temperature. Place it in the refrigerator and eat it within 2-3 days. To reheat, place the gratin in the oven at around 160 °C until warmed through. We do not recommend freezing the gratin because the ricotta-based sauce will likely separate, and the asparagus will become very soft after thawing.
Nutritional values per serving
Energy:
314 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 6 g |
| Protein | 24.8 % | 19.2 g |
| Fat | 64.7 % | 23 g |
| Carbohydrates | 10.5 % | 8.1 g |
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Enjoy the comforting layers of ham and asparagus gratin
When we hear the word gratin, our minds immediately picture a golden cheese top hiding all the goodness underneath. That is exactly what happens in this ham and asparagus gratin, where bundles of ham-wrapped asparagus are surrounded from every angle by a lemon-scented ricotta cream and cheese. Lifting a portion reveals the tender vegetables hidden beneath the crunch, bringing all those rich, savoury layers together in a delicious and a little messy scoop on your plate.
Tender white and green asparagus wrapped in savoury ham
When asparagus is in season, it only makes sense to enjoy both varieties, which is why this recipe uses white and green asparagus together. And with good reason, too, as green asparagus carries a more pronounced flavour with grassy and nutty notes, while white asparagus is more delicate with hints of sweetness. That combination gives the gratin both depth and subtlety.
Once wrapped in savoury ham, the asparagus begins to absorb its salty flavour during baking. The ham also becomes slightly crisp around the edges, which adds a bit of structural contrast to the otherwise soft and creamy gratin layers.
A rich ricotta cream with lemon and nutmeg
The creamy ricotta sauce is what gives this gratin its rich, comforting feel. Ricotta combined with double cream forms a thick, indulgent sauce that surrounds the asparagus bundles during baking. The egg yolks enrich the mixture and help create a delightfully creamy texture.
The lemon zest and juice give the cream a welcome freshness. The citrus note cuts through the richness and keeps the sauce lively, which works wonders alongside the delicate asparagus. Chives contribute a subtle onion-like flavour that also brightens the creaminess. Nutmeg adds a warm, aromatic note to the sauce. It has long been a classic partner for white sauces because its subtle spice deepens the milky flavours.
A golden, bubbling blanket of melted cheese
Every gratin deserves its crowning layer of melted cheese. In the oven, the grated cheese melts into a golden, bubbling blanket that settles over the asparagus, ham, and ricotta cream underneath. It gently seals everything in, creating an irresistible, gooey top.
Perfect for spring lunches and relaxed dinners
This recipe is a real celebration of spring, fitting effortlessly into any part of your day. Our ham and asparagus gratin is a lovely choice for a slow lunch with the windows open, but it feels equally at home as the centrepiece of a relaxed dinner out on the terrace. And if the weather suddenly turns grey, the creamy layers and golden cheese top offer exactly the kind of warm comfort you want on your plate.
There is always room for another asparagus recipe on the table. Spaghetti with green asparagus, oven-baked white asparagus with parmesan, and gnocchi with asparagus are all delicious options to try next.
Ideas for adapting the recipe
You can easily adapt this ham and asparagus gratin, and we have a few ideas to inspire you. In the ricotta sauce, try stirring in a spoonful of Dijon mustard for a gentle sharpness. Swap the double cream for crème fraiche, if you prefer a tangier sauce, or add some mascarpone for an even richer, silkier cream.
Another simple variation is to replace the chives with different herbs. Tarragon delivers a clear anise-like flavour that works well with asparagus, while dill offers a similar character with a softer, more fragrant touch. Flat-leaf parsley is also a fantastic option, offering a fresh herbal flavour with subtle peppery undertones.
Get the most out of the season by digging into our asparagus recipes for lunch and learning all you need to know about asparagus.
