Thaw and drain the frozen spinach. If fresh spinach leaves are used (then use about double the amount!), Briefly pour boiling water over them so that they collapse.
Preheat the oven to 180 - 200 ° C fan-assisted air.
Peel the asparagus and cut off the ends. Salt water (I always make salt water with a little vegetable stock. If you like, you can add a little lemon juice and a piece of butter) with a pinch of sugar and cook the asparagus for about 10 minutes until al dente. The asparagus shouldn`t be too soft as it will cook in the oven later. Only briefly cooked, it will later be a little more firm to the bite and not overcooked.
While the asparagus is cooking, cut the tomatoes into slices, remove the seeds and dice. Season to taste in a bowl with a little salt and cayenne pepper. Finely chop the rosemary. Whisk the cream with the eggs and season with nutmeg, pepper and salt. Stir in the rosemary.
Pour off the asparagus water (you can also use asparagus peels as a basis for an asparagus soup!). Put half of the asparagus in a baking dish. Now place the smoked salmon on the asparagus, spread the drained spinach over it, then the spicy tomato cubes and on top the other half asparagus. Now pour the cream and egg mixture over it and bake in the oven for 20-25 minutes. When the casserole has almost reached the desired browning level, pour the sunflower seeds (pine nuts can of course also be used) and bake for another 2 - 3 minutes.
Remove, decorate with a sprig of rosemary, serve and enjoy.
If you like, you are welcome to have a piece of fresh baguette with it, but it tastes very good even without it!
As an alternative to smoked salmon, you can also use boiled ham or enjoy the vegetarian casserole. The casserole is also a feast for the eyes, to be prepared well and therefore a nice dish for guests.
Ingredients
Print Recipe
Pin Recipe