Asparagus-Potato Casserole
The asparagus-potato casserole from Spoonsparrow is always a hit!
Ingredients
- 300 g white asparagus
- 300 g green asparagus
- 600 g firm boiling potatoes
- 200 ml heavy cream (30% fat)
- 100 g crème fraîche
- 50 g grated Parmesan
- salt (ground)
- Pepper
- nutmeg
- 5 slices cooked ham
- 5 slices butter cheese
Instructions
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1.
Wash, dry, peel the asparagus and trim the ends. Wash, dry, peel the potatoes and slice them. Parboil the asparagus in a pot of boiling salted water over medium heat for 10 minutes. After 5 minutes add the potato slices to the asparagus. Drain both, rinse with cold water and let drain well.
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2.
Wrap each 3-4 pieces of asparagus with ham and cheese and layer them in a baking dish. Place strips of potato slices between the layers.
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3.
Whisk together cream, crème fraîche and Parmesan in a bowl. Season with salt, pepper and nutmeg and pour into the baking dish.
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4.
Bake the casserole in a preheated oven at 180°C (fan 160°C; gas: level 2–3) on the middle rack for 20–25 minutes until golden brown. Remove from oven, cut into pieces and serve warm.
