Asparagus casserole

Ingredients for 4 servings:

• 1 kg asparagus, white
• salt and pepper
• 1 tsp sugar
• 20 g butter
• 450 g potatoes
• 250 g cooked ham, sliced
• 25 g margarine
• 25 g flour
• ¼ liter white wine
• 1 pack of cream cheese spread, 62.5 g
• 1 cup crème fraîche
• 50 g cheese, grated (Gouda)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very fine

Peel the asparagus, trim off the woody ends, and cut the asparagus into pieces. Bring 1/2 liter of salted water to a boil with sugar and butter and cook the asparagus for about 15 minutes. Drain in a sieve, reserving the asparagus stock. Measure out 1/4 liter and set aside. Wash the potatoes thoroughly and cook for about 20 minutes. Peel the potatoes, let them cool slightly, slice them, and layer them in a casserole dish. Cut the ham into strips and arrange them on top, then add the asparagus pieces. Heat the fat and sauté the flour until golden brown. Add the wine and asparagus stock, stirring constantly, and bring to a boil. Stir in the cream cheese and crème fraîche. Season with salt and pepper. Pour the sauce over the casserole and bake in a preheated oven (electric oven 200°C, gas mark 3) for about 25 minutes. Ten minutes before the end, sprinkle the cheese over the casserole. Serve with cress sauce.