Quick Asparagus Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g asparaus, white
- 1 tablespoon butter
- 3 tablespoon milk
- 2 egg (s)
- 200 g cheese, Gruyere finely rated
- 2 medium potato (s)
- 1 bunch chives, finely chopped
- 1 tablespoon parsley, finely chopped
- some sugar
- salt
- some pepper, whiter
- some lemon juice
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and place in a saucepan with water. Add a tablespoon of milk, a little salt, sugar and lemon juice, cook the asparagus until al dente.
- Boil the potatoes including the skin in a saucepan with salted water until they are al dente.
- Preheat the oven to 210 degrees.
- Put the butter in a gratin dish and let it melt in the oven, the butter should be nut brown. Cut the asparagus into 4-5 cm long pieces, peel the potatoes and cut into thin slices, mix the asparagus and potatoes in the gratin dish.
- Beat the eggs with the rest of the milk, mix the herbs, cheese and a little pepper into the egg mixture. Pour the whole thing over the mixed asparagus and potatoes and bake in the oven for 10 minutes.
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