Asparagus casserole with ham

Name: Asparagus casserole with ham
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 1
Ingredients: 1.5 kg white asparagus; 7-10 Tbsp salt, sugar, pepper; 200 g ribbon noodles; 150 g lean cooked ham in thin slices; 7-10 Tbsp Grease; 3 Eggs; 30 g Parmesan (piece); 0?a low-fat milk; 7-10 Tbsp Chervil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
80 mins

TOTAL TIME
80 mins

Ingredients

Servings: 1

1.5 kg white asparagus
7-10 Tbsp salt, sugar, pepper
200 g ribbon noodles
150 g lean cooked ham in thin slices
7-10 Tbsp Grease
3 Eggs
30 g Parmesan (piece)
0?a low-fat milk
7-10 Tbsp Chervil

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in lightly salted water, covered with a little sugar, for 10-12 minutes
2
Cook the pasta in plenty of boiling salted water for about 8 minutes. Drain, rinse and drain. Lift out the asparagus and drain very well
3
Fill pasta, asparagus and ham, possibly side by side, into a greased casserole dish. Grate the parmesan, 2⁄3 mix with eggs and milk. Season with salt and pepper
4
Pour egg milk evenly over asparagus, pasta and ham. Sprinkle with the remaining Parmesan cheese. Casserole in the preheated oven (electric cooker:
5
175 °C/air circulation: 150 °C/gas: level 2) Bake for 40-45 minutes until golden brown (cover towards the end of the cooking time if necessary). Garnish with chervil