Peel the asparagus, cut off the woody ends and cook as usual in salted water with sugar and butter. Scald tomatoes and peel them, then cut into cubes. Wash the spring onions and chives and cut into rings. Dice the cooked ham as well.
Brown the onions, tomatoes and ham in a non-stick pan for about 5 minutes. Then add the beaker of crème fraîche and season with salt and pepper. Finally add the chives and stir the grated cheese into the mixture. Let simmer briefly.
Place the cooked asparagus in a baking dish (I always cut the sticks once in the middle, then it is easier to take it out of the mold later). Then pour the mixture from the pan over the asparagus and finally sprinkle a little freshly grated Parmesan over the top. Bake the asparagus at 200 ° C for about 20 minutes.
Boiled potatoes or fresh baguette go well with it.
Tips:
When it has to go quickly, I give myself the casserole dish and simply use the crème fraîche cheese mass as a sauce. I often use reduced-fat cheese and crème fraîche to save a few calories.
Personally, I always put the asparagus in the roasting tube with a little salt / sugar water and butter and cook in that way. It retains so much more of its own taste. You can find the recipe in the database in the profile of Kathrin224.
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