Asparagus and Potato Bake

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 kg asparagus, white
  • 800 g potato (s)
  • 1 pinch (s) sugar
  • 1 teaspoon butter
  • 200 g cooked ham (for veetarians without)
  • 2 tablespoon butter
  • 2 tablespoon flour
  • 100 ml white wine
  • 500 ml asparagus cooking water
  • 1 teaspoon stock, grained
  • salt and pepper
  • 120 g mountain cheese, milder, rated
  • 150 ml condensed milk, 7.5%
  • nutmeg
Asparagus and Potato Bake
Asparagus and Potato Bake

Instructions

  1. Peel the asparagus and cook in salted water with a pinch of sugar and 1 teaspoon butter until al dente. Drain and collect the cooking water.
  2. Boil the potatoes in their skins, drain and peel them. Cut the cooked ham into small pieces.
  3. Cut the potatoes into slices and spread them evenly on the bottom of a baking dish (does not need to be greased). Place the asparagus on top, spread the ham over it.
  4. Melt butter in a saucepan and sweat 2 tablespoons of flour in it. Pour in white wine and asparagus water, bring to the boil. Add the grained stock and condensed milk and simmer a little so that the flour taste is lost. Stir in the grated cheese and let it melt. Season well with salt, pepper and nutmeg.
  5. Pour the sauce over the ham and bake everything in a preheated oven at 200 degrees top / bottom heat for 30 - 40 minutes.
  6. For vegetarians: just leave out the ham.

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