Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 750 g asparaus, reen
- 600 g potato (s)
- 200 ml milk
- 150 ml cream
- 1 bunch dill
- 1 clove garlic
- Lemon pepper
- salt
- 100 g parmesan cheese
- some butter
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into thin slices. Put in a saucepan, add milk, cream, squeezed garlic, salt and lemon pepper and bring to the boil. Cook over low heat for about 10 minutes, stirring frequently.
- Preheat the oven to 200 degrees circulating air.
- While the potatoes are simmering, peel the asparagus in the lower third and cut off the woody ends. Cut the asparagus tips about 5 cm long, put them to one side and cut the remaining stalks into 1 cm thick slices. Finely chop the dill.
- Add the asparagus slices to the potatoes, bring to the boil briefly, then mix in the dill and distribute everything in a buttered casserole dish. Spread the asparagus tips on top, sprinkle with grated Parmesan and bake in the preheated oven for about 15 minutes.
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