Summary

Ingredients

• 1 kg asparagus, green or white
• 800 g potato (s)
• 300 g cooked ham
• butter
• Crème fraîche
• salt and pepper
• 1 clove garlic
• 100 g cheese (Emmentaler), rated

Print Recipe Pin Recipe

Instructions

1. Peel the asparagus, cut into 3-4 cm long pieces and cook in the boiling salted water until firm to the bite, leave to cool. Boil the potatoes in their skins, peel and cut into thin slices. Chop the ham into small cubes.
2. Gently butter a refractory form. Place the asparagus pieces with the potato slices and the ham in the dish in layers. Season the crème fraîche with salt, pepper and the pressed garlic and spread over the casserole. Finally sprinkle the grated Emmentaler on top. Bake in a preheated oven at 180-200 ° C for about 20 minutes.