Asparagus and Spinach Baked with Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g spinach leaves, alternatively frozen spinach leaves
- 1 kg asparagus
- 40 g butter
- sugar
- 120 g cheese (Swiss hard cheese), rate
- 100 g parmesan, rate
- 0.5 ½ lemon (s), juice from it
- Salt and pepper, whiter
- 1 cup cream
- 2 egg yolks
- possibly wine, white
Print Recipe
Pin Recipe Instructions
- Prepare the spinach leaves and cook in salted boiling water for about 5 minutes.
- Prepare frozen spinach as instructed.
- Pour the spinach into a sieve, drain and allow to cool. Then express it vigorously.
- Peel the asparagus as usual. Bring the water with salt, a little sugar and the butter to the boil, if you want you can add 1 glass of white wine.
- Cook the asparagus in it until firm to the bite, drain and drain.
- Catching the brew can be used for an asparagus soup, for example.
- Mix the egg yolks with the cream, stir in both types of cheese and the lemon juice. Season the whole thing vigorously with pepper.
- Grease a rectangular baking dish with butter.
- First, line the pan with half of the spinach. Brush the spinach with 1/3 of the cheese paste. Then spread the asparagus on top and add another third of the cheese paste
- coat.
- Cover the whole thing evenly with the remaining spinach.
- Finally, distribute the rest of the cheese mixture on top and cover with flakes of butter.
- Baked in a preheated oven at 200 degrees (this takes about 12-15 minutes in my oven) until the desired browning of the cheese is achieved.
- Variation: Place the Serrano ham between the asparagus and the cheese mixture
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