Bavarian Asparagus Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg asparagus
- 1 pinch (s) sugar
- 1 tablespoon salt
- 250 g ham, lean and raw or cooked
- some cheese, grated
For gratinating:
- 30 g butter
- 40 grams flour
- 250 ml stock (asparagus stock)
- 125 ml cream
- 3 egg (s), separated
- 1 teaspoon salt
- 1 squirt lemon juice
- Butter for greasing the form
Print Recipe
Pin Recipe Instructions
- Wash the asparagus, peel it carefully and cut into pieces about 3 - 4 cm long. Simmer or boil in salted water with a pinch of sugar until soft, remove from the stock and drain well. Catch the brew.
- Weigh the ham or cut it into small cubes. Use the butter and flour to make a light-colored burn, pour asparagus stock over it and cook for about 5 - 10 minutes. The sauce must have a thick consistency, alloy / thicken with cream and egg yolk and season well, mix in grated cheese if you like. Fold in the firm egg whites.
- Put the asparagus pieces in a buttered, ovenproof dish, sprinkle the ham on top and spread the baking mixture on top. Bake on moderate heat (160 - 180 degrees, depending on the oven) in a preheated oven for about 30 minutes until the casserole has a golden brown color.
- Liquid usually settles at the bottom of the mold, which makes a wonderful sauce.
- We eat rice, potatoes or salad as a side dish.
- Note: This recipe comes from an old Bavarian cookbook.
- The whipped egg whites make this casserole fluffy and light. A wonderful alternative to the other, powerful casseroles with Hollandaise etc. My favorite asparagus recipe.
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