Leipzig style asparagus casserole

Name: Leipzig style asparagus casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 3
Ingredients: 500 g new potatoes; 500 g white asparagus; 2-3 (250 g) Carrots; 7-10 Tbsp salt, sugar, pepper; 30 g butter/margarine; 30 g Flour; 1/8 l Milk; 100 g Whipped cream; 7-10 Tbsp Lemon juice; 1/2 bunch Parsley; 250 g tripped chop of Kasseler; 100 g Emmental cheese; 150 g frozen peas

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 3

500 g new potatoes
500 g white asparagus
2-3 (250 g) Carrots
7-10 Tbsp salt, sugar, pepper
30 g butter/margarine
30 g Flour
1/8 l Milk
100 g Whipped cream
7-10 Tbsp Lemon juice
1/2 bunch Parsley
250 g tripped chop of Kasseler
100 g Emmental cheese
150 g frozen peas

Directions

1
Wash or brush the potatoes thoroughly and boil in water for 15-20 minutes
2
Wash the asparagus, peel and cut off the woody ends. Peel and wash the carrots. Cut asparagus and carrots into pieces. Cook both in 1/2 l lightly salted, boiling water with some sugar for about 8 minutes
3
Peel the potatoes if necessary and let them cool down a little. Drain the vegetables, catch the vegetable water
4
Heat the fat. Sweat flour in it. Add milk, cream and 1/4 l vegetable water while stirring and simmer for about 10 minutes. Season with lemon juice, salt and pepper. Wash, chop and add parsley
5
Dice cured pork. Grate cheese. Cut potatoes into slices. Fill potatoes, asparagus, carrots, smoked pork and peas into an ovenproof dish. Pour sauce and cheese over it. Bake in the preheated oven (electric cooker: 200 °C / fan oven: 175 °C / gas: level 3) for approx. 25 minutes
6
Drink: cold beer