Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Liquid usually settles at the bottom of the mold, which makes a wonderful sauce.
5. We eat rice, potatoes or salad as a side dish.
6. Note: This recipe comes from an old Bavarian cookbook.
7. 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.