Summary

Ingredients

• 1 kg asparagus, any green or white, in bite-sized pieces
• 1 liter vegetable broth
• 1 pinch (s) sugar
• 1 lemon (s), a squeeze juice
• 2 packs puff pastry, cooling shelf
• 3 egg (s), size M.
• 150 g cream
• 100 g parmesan, rated
• Salt and pepper, nutmeg
• 3 stalks parsley, chopped
• 3 stalks dill, chopped
• 8 stalks chives, cut into fine rolls
• 2 stalks rosemary, the needles plucked and chopped
• 100 g ham, cooked, cut into strips
• some butter to grease the form

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Instructions

1. Peel the asparagus (the whole white and the green in the lower third), cut off the ends. Add the waste with a squeeze of lemon and a pinch of sugar to the boiled vegetable stock and simmer for about 20 minutes. Then remove it. Then add the asparagus to the broth and pre-cook (do not cook through!). Cook the white asparagus for 6 minutes and the green asparagus for 3 minutes.
2. Meanwhile, put a pack of puff pastry in a greased baking dish, the edges of the dough should be raised a little on the edge (my form is 23 x 30 cm, but a bit larger is also possible).
3. Allow the cooked asparagus to drain off in a sieve (by the way, the great, spicy stock can be used to cook an asparagus soup / cream soup, so don`t throw it away!) Then spread it on the dough in the mold.
4. Then make a cream from the eggs, cream, parmesan, fresh herbs and spices (taste!). Beat everything briefly with the mixer, fold in the ham strips and then spread over the asparagus.
5. The second sheet of puff pastry can be cut into strips and distributed anywhere on the casserole like a grid. a half to 3/4 sheet of puff pastry is normally sufficient for this. Then bend the edges of the puff pastry out of the mold a little. Brush the puff pastry with a little butter.
6. Bake everything at 220 degrees (top and bottom heat) on the middle rack for about 20 minutes.
7. Best served hot.