Asparagus lasagne with egg hollandaise sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash and peel the asparagus and cut off the woody ends. Bring plenty of water, some salt, sugar and 5-10 g butter to the boil in a large pot. Add the asparagus to the boiling water, cover and cook for 15-20 minutes.

2. 2

   Put 1/4 litre of cold water into a pot, stir in sauce powder and bring to the boil while stirring. Cut 100 g cold butter into cubes, add to the sauce and fold in well until the butter has melted.

3. 3

   Remove the sauce from the stove and let it cool down a little. Mix cream and eggs and stir in the hollandaise sauce bit by bit. Season the sauce with pepper and possibly some salt. Remove the asparagus from the stock and drain well (preferably on kitchen paper or a clean tea towel!).

4. 4

   Grease a casserole dish (2.5-3 litres capacity/ size 20/22-30 cm, height approx. 6 cm) and layer asparagus alternately with boiled ham in the dish. Pour some egg hollandaise between the individual layers.

5. 5

   Finally, pour the rest of the sauce over the lasagne and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Sprinkle with parsley or garnish. Bread tastes good with it.

Nutrition Facts

KCAL
630 kcal

CARBS
12 g

FATS
50 g

PROTEINS
32 g