Potato and asparagus casserole

Name: Potato and asparagus casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 350 g Potatoes; 500 g white asparagus; 7-10 Tbsp Salt; 250 g Carrots; 40 g Butter or margarine; 30 g Flour; 250 g Whipped cream; 7-10 Tbsp Lemon juice; 7-10 Tbsp Pepper; 1/2 bunch Parsley; 250 g Roast pork without bone; 100 g Emmental cheese; 150 g frozen peas

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

350 g Potatoes
500 g white asparagus
7-10 Tbsp Salt
250 g Carrots
40 g Butter or margarine
30 g Flour
250 g Whipped cream
7-10 Tbsp Lemon juice
7-10 Tbsp Pepper
1/2 bunch Parsley
250 g Roast pork without bone
100 g Emmental cheese
150 g frozen peas

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Peel asparagus, cut off woody ends. Cut asparagus into pieces and cook for about 8 minutes in lightly boiling salted water.
2
Peel, wash and chop the carrots. Also cook in boiling salted water for 3-5 minutes. Drain the vegetables (collect the asparagus water) and rinse with cold water. Peel and slice the potatoes.
3
Melt the fat in a pot. Add flour and sweat while stirring. Add cream and 1/4 litre asparagus water while stirring and let it swell for about 10 minutes at low heat. Season sauce with lemon juice, salt and pepper.
4
Wash parsley, dab dry and chop. Add to the sauce. Cut the cured pork loin into cubes. Grate cheese. Mix potato slices, asparagus, carrots, sliced pork and peas in an ovenproof dish. Pour sauce over it.
5
Sprinkle with cheese and bake in a preheated oven (electric oven: 200 °C/ gas: level 3) for about 25 minutes.