Asparagus and pasta casserole

Name: Asparagus and pasta casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 1 TEASPOON Sugar; 10 g Butter; 1.5 - 2 kg white asparagus; 200 g Tagliatelle; 150 g Lean cooked ham in thin slices; 3 Eggs (size M); 1/4 l low-fat milk; 20 g freshly grated Parmesan cheese; 7-10 Tbsp Pepper; 7-10 Tbsp Chervil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
1 TEASPOON Sugar
10 g Butter
1.5 - 2 kg white asparagus
200 g Tagliatelle
150 g Lean cooked ham in thin slices
3 Eggs (size M)
1/4 l low-fat milk
20 g freshly grated Parmesan cheese
7-10 Tbsp Pepper
7-10 Tbsp Chervil

Directions

1
Boil up plenty of water with salt, sugar and butter in a large pot. Wash and peel the asparagus, cut off the woody ends. Put asparagus in boiling salted water, cover and cook for 10-15 minutes. Cook pasta in plenty of boiling salted water according to package instructions. Rinse pasta under cold water and drain. Lift the asparagus from the stock and drain well. Place the pasta, asparagus and ham next to each other in an ovenproof dish. Mix eggs, milk and parmesan and season with salt and pepper. Pour evenly over asparagus, pasta and ham. Let it simmer in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 45 minutes. Garnish with chervil
2
With 2 kg of asparagus:
3
With 1.5 kg of asparagus: