Asparagus Gratin with Smoked Salmon

An asparagus recipe for gourmets:

Please peel the asparagus spears carefully and cut off the lowest ends. If the asparagus spears are different, please sort them into thick and narrow spears. Later, make the asparagus spears in salted water, to which you have added a teaspoon of butter and a small pinch of sugar. Put the thicker spears in the boiling water first and about 2-3 min later the thinner ones. Cook the asparagus spears for about 16 minutes. If you lift an asparagus spear out of the water with a spoon and the ends bend down slightly, the asparagus spear is cooked. Drain it well in a sieve. Do the potatoes in their skins. Later, peel them and cut them into thin slices. Cut the smoked salmon into strips.

Grease an ovenproof dish with butter. Cut the asparagus into pieces about 4 cm long and put them in the dish with the potato slices and the salmon strips, the top and bottom layers being potatoes. Season the crem fraiche with salt and pepper and spread it evenly over the casserole. Finally, grate the Gruyère on top and bake the casserole for 15 minutes in the heated oven at 180 °C.

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