Asparagus casserole with ham

Ingredients for 4 servings:

• 1 ½ kg asparagus, white
• salt water
• some sugar
• salt and pepper
• 200 g tagliatelle pasta
• 150 g cooked ham, in thin slices
• some fat for the mold
• 30 g Parmesan, grated
• 3 eggs
• 125 ml milk
• Chervil for garnishing

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Preheat the oven to 150°C (fan oven). Wash and peel the asparagus, and trim off the woody ends. Cook the asparagus in a little boiling water, lightly salted with a little sugar, for 12 minutes. Cook the pasta in plenty of boiling salted water for 8 minutes. Drain, refresh, and let drain. Grease a baking dish. Place the pasta, asparagus, and ham side by side. Mix 2/3 of the Parmesan with the eggs and milk. Season with salt and pepper. Pour over the ingredients in the baking dish. Sprinkle with the remaining Parmesan. Bake the casserole in the preheated oven for 45 minutes until golden brown. If the casserole is getting too dark, cover with aluminum foil. Garnish with chervil and serve.