Asparagus casserole

Ingredients for 4 servings:

• 1 kg asparagus
• 500 g tagliatelle, wide
• salt water
• some butter
• 200 ml sour cream
• 200 g cooked ham
• 200 g cheese (Gouda or Emmental)
• 1 bunch of chives
• salt and pepper
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Wash and peel the asparagus, and cut into 3 cm pieces. Then cook the asparagus in salted water for 7-10 minutes, depending on its diameter, until al dente, reserving the asparagus water. In the meantime, cook the pasta in salted water according to the package instructions until al dente. After draining, immediately stir in a little butter to prevent the pasta from sticking. Thin the sour cream with 3-4 tablespoons of the asparagus water. Finely chop the ham and chives, and grate the cheese. Layer all ingredients in a greased baking dish. Sprinkle with cheese and bake in a preheated oven at 180°C (top/bottom heat) (170°C fan-assisted oven) for 20-30 minutes until crispy brown.