Preheat the oven at 200°C.
Boil the peeled asparagus.
Grease a backing dish or 4 smaller backing dishes and add the asparagus.
If you use smaller backing dish, the asparagus need to be chopped.
Mix the crème fraîche, herb cheese, rasped cheese and milk and flavor with nutmeg, salt and pepper.
Add the parsley and add the mixture over the asparagus.
Place the backing dish in the oven for 15-20 minutes until the top is golden brown.
In the end, add some fresh parsley. The gratin can be combined with boiled potatoes and a peace of grilled salmon.