Asparagus and potato casserole

Ingredients for 4 servings:

• 1 kg asparagus, white
• 800 g potatoes
• 1 pinch(s) of sugar
• 1 tsp butter
• 200 g cooked ham (for vegetarians without)
• 2 tbsp butter
• 2 tbsp flour
• 100 ml white wine
• 500 ml asparagus cooking water
• 1 tsp broth, granulated
• salt and pepper
• 120 g mild mountain cheese, grated
• 150 ml condensed milk, 7.5%
• nutmeg

Instructions

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

reduced-fat version

Peel the asparagus and cook in salted water with a pinch of sugar and 1 teaspoon of butter until al dente. Drain and reserve the cooking water. Boil the potatoes in their skins, drain and peel. Chop the cooked ham into small pieces. Slice the potatoes and spread them evenly on the bottom of a baking dish (no need to grease). Place the asparagus on top and scatter the ham over the top. Melt the butter in a saucepan and lightly sweat 2 tablespoons of flour in it. Pour in the white wine and asparagus water and bring to a boil. Add the granulated stock and condensed milk and simmer gently to remove the flour flavor. Stir in the grated cheese and melt. Season to taste with salt, pepper, and nutmeg. Pour the sauce over the ham and bake in a preheated oven at 200°C (400°F) top/bottom heat for 30-40 minutes. For vegetarians: simply omit the ham.