Asparagus au gratin with spring onions, tomatoes and gammon bacon
1 kg asparagus spears (green or white)
A knob of butter
A teaspoon of sugar
2 big tomatoes
1 bunch of spring onions
1 bunch of chives
1 tub of crème fraîche
100 g grated cheese (Gouda or Edam)
100 g gammon bacon
(To your liking) Parmesan cheese
A pinch of sea salt
A pinch of black pepper
A knob of margarine or a drop of oil
Peel the asparagus spears, cut off the stringy tips and cook them in salted water, together with the sugar and butter, for 4 minutes. Scald and skin the tomatoes and cut them into cubes.
Clean the spring onions and chives and cut them into rings. Cut the gammon bacon into cubes as well.
Put the onions, tomatoes and bacon in a pan and let them braise for 5 minutes. Add the crème fraîche and season the mixture with salt and pepper. Finally add the chives and grated cheese, stir the mixture and bring it to a simmer.
Put the pre-prepared asparagus spears into an ovenproof dish. After this step add the pan-mixture and sprinkle Parmesan cheese on it. Preheat the oven to 200° C and put in the ovenproof dish for 20 minutes.
This dish tastes fantastic with boiled potatoes or fresh baguette bread.