Asparagus Casserole

Ingredients

• 500 g Green Asparagus
• 500 g white asparagus
• Salt
• 1 untreated lemon (juice)
• 2 tbsp butter (for greasing the dish)
• 1 clove garlic
• 400 ml heavy cream (at least 30% fat)
• 200 ml milk
• 4 eggs
• 100 g grated Gruyère cheese
• 50 g grated Parmesan
• Salt
• Pepper (freshly ground)
• a pinch freshly grated nutmeg
• 4 Spring Onions

Instructions

1. 1.

   Preheat the oven to 200°C (400°F).

2. 2.

   Wash the asparagus, trim 1 cm off the ends. Peel only the ends of the green asparagus; peel the white asparagus thoroughly. Blanch the white asparagus in plenty of salted water with the juice of one lemon for about 5 minutes, add the green asparagus and cook together for another 5 minutes. Remove, shock in cold water, drain well. Grease four small baking dishes with butter. Peel the garlic clove and press it through a press. Whisk together the cream, milk, eggs, grated Gruyère, Parmesan, and pressed garlic; season with salt, pepper, and freshly grated nutmeg. Spread the asparagus into the four dishes and pour the cheese‑cream mixture over them.

3. 3.

   Bake in the preheated oven for about 25 minutes until golden brown.

4. 4.

   Wash, trim, and slice the spring onions into rings. Remove the gratins from the oven, sprinkle with spring onion rings, and serve.