Baked asparagus with bread crust

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 16 Stalks (about 800 g) of green asparagus
  • 400 g Carrots
  • 7-10 Tbsp Salt
  • 2 discs Farmhouse bread (approx. 50 g each)
  • 1 Onion
  • 100 g Butter
  • 7-10 Tbsp Pepper
  • 8 discs cooked ham
  • 1/8 l Vegetable broth
  • 7-10 Tbsp Grease

Directions

  1. 1

    Wash the asparagus and cut off the woody ends. Cut the stalks in half crosswise. Peel and wash the carrots and cut them into quarters lengthwise. Cook vegetables in boiling salted water for about 6 minutes until crisp. Take out the vegetables and rinse them in very cold water

  2. 2

    For the crumb crust, dice bread and crumble in portions in the universal chopper. Peel and finely dice the onion. Melt 10 g (1 tablespoon) butter and sauté onion for about 4 minutes until translucent. Knead crumbs, onion and remaining butter and season with salt and pepper

  3. 3

    Cut the ham slices in half. Place 2 half slices next to each other, slightly overlapping. Roll 4 half sticks of asparagus and 1/8 of the carrot quarters into the ham slices. Place in a greased casserole dish and continue with the remaining asparagus. Pour on the stock. Spread crumb crust on the rolls. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Bread tastes good with it

Nutrition Facts

KCAL
380 kcal
CARBS
21 g
FATS
23 g
PROTEINS
20 g

Categories & Tags

Main DishesFast Foodgratin