Asparagus, ham and potato casserole

Ingredients for 4 servings:

• 8 stalk(s) asparagus, cooked
• 8 potatoes, cooked
• 2 spring onions
• 8 slices of cooked ham or cured ham
• 1 cup of cream (200 g)
• e.g. Hollandaise sauce, a leftover, if necessary a leftover potato cream
• n. B. salt and pepper, freshly ground
• n. B. Broth, granulated
• some Gorgonzola, optional
• 1 handful of Parmesan, freshly grated or other hard cheese

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

perfect use of leftovers after an asparagus meal

Wrap the asparagus spears, one at a time or two at a time, in the ham, and place them in a baking dish. Quarter the potatoes and arrange them around the asparagus. Cut the spring onions into small rolls and arrange them over the asparagus and potatoes. Mix the cream with the remaining hollandaise sauce (or the remaining potato cream if you prefer) and season with plenty of pepper, salt (I use homemade wild garlic salt), and—to taste—with 1-2 teaspoons of granulated stock. A piece of Gorgonzola also tastes good in the sauce. Spread the sauce over the ingredients in the dish, sprinkle with grated Parmesan cheese, and place in the oven at 180°C (convection oven) for 35 minutes. Enjoy!