Asparagus casserole with cheese crust

Name: Asparagus casserole with cheese crust
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g white asparagus; 250 g Carrots; 7-10 Tbsp salt, some sugar; 2 TABLESPOONS Lemon juice; 200 g Mushrooms; 500 g triggered; 2 TABLESPOONS clarified butter; 150 g clotted cream; 3 Eggs; 7-10 Tbsp white pepper, nutmeg; 75 g Emmental cheese; 2 TABLESPOONS Breadcrumbs; 1/2 bunch Chives

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g white asparagus
250 g Carrots
7-10 Tbsp salt, some sugar
2 TABLESPOONS Lemon juice
200 g Mushrooms
500 g triggered
2 TABLESPOONS clarified butter
150 g clotted cream
3 Eggs
7-10 Tbsp white pepper, nutmeg
75 g Emmental cheese
2 TABLESPOONS Breadcrumbs
1/2 bunch Chives

Directions

1
Wash and peel the asparagus. Cut off woody ends. Cut asparagus into pieces. Peel, wash and slice carrots. Pre-cook the asparagus in boiling, slightly salted water with sugar and lemon juice for about 10 minutes. Cook the carrots for about 5 minutes. Drain the vegetables
2
Clean, wash and slice the mushrooms. Wash meat, dab dry, cut into slices. Fry briefly in hot clarified butter, take out. Brown the mushrooms in the frying fat
3
Fill meat, vegetables and mushrooms into a large casserole dish. Whisk sour cream and eggs. Season with salt, pepper and nutmeg and pour over the vegetables
4
Grate cheese. Sprinkle cheese and breadcrumbs over the casserole. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for approx. 30 minutes. Wash the chives, chop finely and sprinkle over the casserole. Served with: buttered potatoes
5
Drink: cool white wine