A delicious recipe for the asparagus season:
1. remove the peel from the asparagus spears and cook them in boiling hot salted water for 15 minutes. Remove and drain well.
2. layer asparagus and ham in an ovenproof, lightly buttered gratin dish.
3. let the butter melt. Separate the eggs.
Beat the egg whites until they are stiff and firm. 5.
Beat the egg whites until creamy, then fold in the whipped cream and butter. Fold in Parmesan cheese and bread crumbs until well combined. Season with grated orange zest, pepper and salt.
6. Stir one third of the egg whites into the egg yolk mixture, then gently fold in the rest. However, no egg white islands should remain.
7. pour the snow mixture over the asparagus spears and ham and smooth it down.
8. place the casserole in the heated oven (225Grd C) and bake for about 25 min.
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