Asparagus Au Gratin with Cheese Foam

Rinse the asparagus and cut away the hard lower part. Add salt, sugar and olive oil to boiling water. Cook the asparagus for 10 minutes. Take them out and drain them well. Keep 1/4 l of the asparagus broth. Add the cream and the cornflour. Stir with a whisk and cook for 5 minutes, then remove from the stove. Separate the eggs. Fold the egg yolks into the sauce.

Season with salt, pepper and nutmeg. Put the asparagus in an ovenproof dish and pour the sauce over it. Whip the egg whites until very stiff. Mix in the ground cheese. Season with a little salt and nutmeg. Spread the mixture evenly over the asparagus. Bake in the oven at 200 °C for about 30 minutes until golden.

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