Tips and tricks on the ham and asparagus gratin with the magimix

12 tips and tricks about the magimix recipe

• Choose fresh and high-quality asparagus for optimal flavor. Make sure they are firm and shiny.
  
• Before cooking, peel the asparagus from the tip down with a peeler or a knife to remove tough fibers.
  
• For even cooking, cut the asparagus evenly by removing the tough parts at the base.
  
• For a crunchy texture, steam the asparagus before incorporating them into the gratin. You can use the steaming basket of your magimix.
  
• If you don't have ham on hand, you can replace it with bacon cut into small pieces to add a smoky flavor.
  
• For a lighter gratin, you can replace some of the heavy cream with Greek yogurt or cottage cheese.
  
• Add a touch of garlic by thinly slicing a clove of garlic and lightly sautéing it in a pan before incorporating it into the gratin.
  
• For more flavor, add fresh herbs like parsley, chives, or tarragon to the gratin mixture.
  
• For a richer gratin, you can add a layer of grated cheese between the layers of asparagus and ham.
  
• If you prefer a creamier texture, you can blend some of the cooked asparagus with the heavy cream before incorporating them into the gratin.
  
• For an elegant presentation, arrange the asparagus in the gratin dish alternating the tips facing up and the stalks facing down.
  
• Before serving, let the gratin rest for a few minutes to allow the flavors to blend and the texture to set.