Rinse the potatoes and do with the peel.
Remove exactly the peel from the asparagus spears and cut the lower ends short small. Now bundle in portions, put them in enough boiling water that has been seasoned with a little bit of salt, sugar and butter and make al dente for 7 minutes.
Then place asparagus spears in a greased ovenproof dish.
Cut ham into tender strips, pluck chervil and sprinkle both over asparagus spears. Season the crème fraîche with nutmeg, pepper and salt and pour over the asparagus. Sprinkle with the cheese and white bread crumbs. Grill under the grill coil for 5-10 minutes until golden brown.
Serve the asparagus gratin with the Heurige potatoes.
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