Asparagus and ham casserole

Name: Asparagus and ham casserole
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 2
Ingredients: 250 g green asparagus; 250 g white asparagus; 7-10 Tbsp Salt; 1 pinch Sugar; 7-10 Tbsp a few squirts of lemon juice; 150 g Tomatoes; 150 g Bovine ham; 3 Eggs; 125 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1/2 bunch Chives; 7-10 Tbsp Lemon and parsley; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 2

250 g green asparagus
250 g white asparagus
7-10 Tbsp Salt
1 pinch Sugar
7-10 Tbsp a few squirts of lemon juice
150 g Tomatoes
150 g Bovine ham
3 Eggs
125 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1/2 bunch Chives
7-10 Tbsp Lemon and parsley
7-10 Tbsp Grease

Directions

1
Wash the asparagus, cut the woody ends off briefly. Peel the white asparagus. Cut asparagus into bite-sized pieces. Put white asparagus in boiling salted water with sugar and lemon juice for about 6 minutes.
2
Add green asparagus after 3 minutes. Then drain. Keep 100 ml stock. In the meantime, clean, wash, halve and seed the tomatoes. Cut tomato pulp and ham into cubes.
3
Mix the tomatoes, ham and asparagus. Pour into a watered and greased Roman casserole dish. Separate the eggs. Mix egg yolk, cream and asparagus stock. Beat egg whites until stiff, fold in.
4
Season with salt, pepper and nutmeg. Pour over the vegetables. Cover and cook in a non-preheated oven (electric cooker: 200 °C/ gas: level 3) for about 45 minutes. Season to taste again afterwards. Wash the chives and cut into small rolls.
5
Arrange the asparagus sprinkled with chives. Serve garnished with lemon and parsley.