Asparagus and basil gratin

Cut the asparagus and peel the lower third. Steam or cook in salted water for about 5 minutes until they still have a ‘bite’. Cut the slices of ham lengthways. Wrap together 2-3 asparagus with a slice of ham and place side by side in a buttered gratin dish.

Finely grate Emmentaler AOP Eidgenoss. Tear the basil leaves into small pieces. Finely puree the cheese and basil with cream. Add the egg yolk. Season with salt and pepper.

Pour the creamy mix over the asparagus. Gratinate in the centre of a hot oven at 220 degrees for around 15 minutes, until golden brown.

Serve with potatoes or rice.