Summary

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

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Instructions

1. Prepare the spinach leaves and cook in salted boiling water for about 5 minutes.
2. Prepare frozen spinach as instructed.
3. Pour the spinach into a sieve, drain and allow to cool. Then express it vigorously.
4. 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.
5. Cook the asparagus in it until firm to the bite, drain and drain.
6. Catching the brew can be used for an asparagus soup, for example.
7. Mix the egg yolks with the cream, stir in both types of cheese and the lemon juice. Season the whole thing vigorously with pepper.
8. Grease a rectangular baking dish with butter.
9. 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
10. coat.
11. Cover the whole thing evenly with the remaining spinach.
12. Finally, distribute the rest of the cheese mixture on top and cover with flakes of butter.
13. 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.
14. Variation: Place the Serrano ham between the asparagus and the cheese mixture