Asparagus au gratin in broccoli puree

Name: Asparagus au gratin in broccoli puree
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg new potatoes; 7-10 Tbsp salt, sugar, white pepper; 1 kg white asparagus; 250 g Broccoli; 1/4-3/8 l Milk; 50 g Herb Butter; 7-10 Tbsp Nutmeg, fat; 100 g Fresh cream; 1 Egg (Gr. M); 75 g grated gouda; 7-10 Tbsp Chervil and coarse pepper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg new potatoes
7-10 Tbsp salt, sugar, white pepper
1 kg white asparagus
250 g Broccoli
1/4-3/8 l Milk
50 g Herb Butter
7-10 Tbsp Nutmeg, fat
100 g Fresh cream
1 Egg (Gr. M)
75 g grated gouda
7-10 Tbsp Chervil and coarse pepper

Directions

1
Peel and wash the potatoes. Cook in salted water for about 20 minutes
2
Wash the asparagus, peel and cut off the woody ends. Cook in lightly salted, boiling water with some sugar for about 20 minutes
3
Clean broccoli, wash it. Divide into small florets. Cook in little boiling salted water for about 10 minutes. Heat milk and herb butter
4
Drain the potatoes, mash them. Stir with the heated milk. Season to taste. Drain brockoli and fold into the purée. Pour into a greased casserole dish, pulling slightly higher at the edge. Drain the asparagus and distribute in the hollow
5
Mix crème fraîche and egg, season. Pour over the asparagus and sprinkle cheese over it. Bake in a hot oven (electric cooker: 200 °C / fan oven: 175 °C / gas: level 3) for 15-20 minutes. Garnish if necessary
6
Drink: cool white wine