Summary

Ingredients

• 350 g potato (s)
• 200 g round beef
• 200 g asparaus, reen
• 1 egg (s)
• 5 g parsley, fresh
• 50 g Emmentaler, rated
• 2 tablespoon breadcrumbs
• salt
• Green pepper from the mill
• turmeric
• Fat for the shape

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Instructions

1. Cook the potatoes with their skins in boiling salted water for 10 minutes. Take out of the pot with a colander, rinse with cold water and leave to cool a little on kitchen paper. Then peel and cut into thicker slices.
2. Cut off the lower ends of the asparagus. Cut the remaining sticks into oblique pieces and let them steep in the still hot potato water for 5 minutes. Take out of the pot with a colander, rinse with cold water, drain well and place on kitchen paper.
3. Knead the minced meat well with the egg, breadcrumbs, parsley and spices. Grease a baking dish and preheat the oven to 200 degrees circulating air.
4. Cover the bottom of the baking dish with half of the potato slices, season with salt and pepper. Spread the minced meat over the potatoes. Place the asparagus pieces over the minced meat. Finally place the remaining potato slices over the asparagus, season with salt and pepper and sprinkle with the cheese. Cook on the middle shelf for 30-35 minutes. The cooking time can vary.
5. Arrange the casserole on plates, garnish and serve.