Asparagus au gratin with smoked salmon

Name: Asparagus au gratin with smoked salmon
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2
Ingredients: 600 g new potatoes; 1 kg white asparagus; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Sugar; 3 discs Toast; 150 g smoked salmon; 3 TABLESPOONS Butter; 7-10 Tbsp Grease; 5 TABLESPOONS Whipped cream; 7-10 Tbsp Chervil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 2

600 g new potatoes
1 kg white asparagus
7-10 Tbsp salt, white pepper
7-10 Tbsp Sugar
3 discs Toast
150 g smoked salmon
3 TABLESPOONS Butter
7-10 Tbsp Grease
5 TABLESPOONS Whipped cream
7-10 Tbsp Chervil

Directions

1
Wash potatoes well and boil in water for 15-20 minutes. Drain, quench, peel and let cool
2
Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in boiling, slightly salted water covered with sugar for about 15 minutes. Then lift them out and keep the stock.
3
In the meantime crumble the toast finely. Cut salmon into small cubes. Melt butter. Mix the crumbs, salmon and butter well. Season with pepper.
4
Grease an ovenproof dish (approx. 30 cm long). Cut the potatoes into slices and lay them on their sides like roof tiles. Place asparagus in the middle. Add cream and 1/8 l asparagus stock. Spread salmon mixture over it. Gratinate in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 15 minutes until golden brown. Garnish with chervil as desired