For the asparagus casserole, peel the asparagus and cook in salted and sugared water until al dente. Then drain well.
Butter a baking dish and place the asparagus in it and season with salt and pepper. Spread the ham and basil on top. Slice the mozzarella balls and place them on top.
Bake au gratin at 170 degrees top and bottom heat for 15 minutes.
Serve the asparagus casserole hot.
Preparation Tip:
The dishes were kindly provided by Le Creuset.
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