Maultaschen and white asparagus baked

Ingredients for 4 servings:

• 8 m.-sized Maultasche(s)
• 16 stalk(s) asparagus, white
• e.g. vegetable broth
• 4 egg yolks
• 150 ml cream
• 130 g cheese, grated
• some salt and pepper
• some herbs as desired
• 130 g butter, liquid
• some lemon juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

always a highlight, not only in Swabian cuisine

First, let the Maultaschen simmer in hot vegetable stock or hot salted water for 10 minutes. Peel the asparagus and boil in water for about 7 to 9 minutes, depending on the thickness of the stalks. The asparagus stalks don’t need to be cooked all the way through and should still have a good bite. Butter a large casserole dish and add the Maultaschen. Bring 400 ml of vegetable stock to a boil, add the cream, remove from the heat, stop boiling, and beat with a whisk or mixer until frothy. Gradually stir in the four egg yolks and emulsify. Be careful! The egg yolks shouldn’t curdle! Finally, season with a little lemon juice, salt, and pepper, and add the finely chopped herbs. Add the melted butter and stir in. Place the asparagus stalks over the Maultaschen and pour the cream sauce over them. Finally, sprinkle with grated cheese. Bake in the oven for 15 to 20 minutes at 200 degrees Celsius (convection oven) or 210 degrees Celsius (top/bottom heat). If you prefer it a little darker, you can leave it in the oven a little longer.