Summary

Ingredients

• 1 small Head cauliflower
• 1 bunch asparagus, green
• 125 ml Cremefine, 7% fat
• 125 ml milk
• 1 packet parmesan, grated or grated, approx. 200 g
• 0.5 tablespoon ½ vegetable stock powder
• 1 pack ham cubes, approx. 25 g, optional
• some garlic, optional
• Herbal salt and pepper
• nutmeg

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Instructions

1. Wash and clean the cauliflower and asparagus and cut into bite-sized pieces, then cook in a large saucepan in salted water for about 10 minutes.
2. Then drain the vegetables, pour them into a baking dish and season with herbal salt and nutmeg. If necessary, mix the ham with the vegetables.
3. Put the cremefine and milk in a bowl and mix with the herb salt, pepper and nutmeg. Stir in the vegetable stock as well. If necessary, add the garlic.
4. Pour the sauce over the vegetables in the baking dish and spread the parmesan on top. I prefer planed.
5. Bake the casserole in a preheated oven at 200 ° C for about 30 minutes until the cheese is crispy and brown.