John Myers
Ingredients for 2 servings:
- 500 g asparagus
- 1 tbsp margarine or clarified butter
- 1 onion(s)
- 200 g cooked ham
- 100 g mushrooms (you can use up to 125 g)
- 100 ml water
- 200 ml cream
- 6 lasagna sheets
- 100 g cheese, grated
- 1 stock cube (I used meat stock)
- pepper
- Fat for the mold
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
simply
Peel the asparagus and cut into approximately 1 cm thick pieces. Sauté the asparagus pieces in margarine or clarified butter. Then add the sliced mushrooms and sauté. Add the diced onion to the asparagus and continue sautéing. Add the diced ham. Add water, cream, and broth, and season with pepper. Let it simmer slightly. Grease a casserole dish, start with lasagna sheets, and then top with the asparagus sauce. Continue alternating layers. Finish with grated cheese (I used Emmental). If you like, you can also add a little grated cheese between the pasta sheets. Bake the casserole in the oven at 170 degrees Celsius (350 degrees Fahrenheit) for 30 minutes.
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