Asparagus and vegetable pan

Ingredients for 4 servings:

• 500 g asparagus
• 500 g broccoli, in florets, frozen
• 1 large bell pepper(s)
• 1 large onion(s)
• 2 tbsp Parmesan
• 2 corners of processed cheese
• 1 tbsp crème fraîche
• 1 tbsp sour cream
• 1 tbsp cream cheese
• some broth or milk
• salt and pepper
• some butter
• 1 lemon(s), juice
• possibly pine nuts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the asparagus and cut into bite-sized pieces. Finely dice the onion and cut the bell pepper into slightly wider strips. Bring the asparagus water to a boil with salt, sugar, and butter. Add the asparagus and the juice of one lemon and simmer for 10-15 minutes, depending on the thickness of the asparagus. After cooking, drain, rinse with cold water, and set aside. Sauté the onion in a little oil and pepper until lightly browned. Add the bell pepper pieces and sauté for 2-3 minutes. Add the broccoli florets and sauté uncovered until completely thawed. If you prefer your broccoli soft rather than firm, keep the lid on after thawing until just before it reaches the desired firmness. Add the processed cheese wedges, cream cheese, and sour cream to the vegetables and mix evenly or melt. Pour in the milk or broth and bring to a boil briefly. Add the Parmesan cheese and let it combine with the sauce. Season the sauce to taste, add the asparagus, and gently mix. Sprinkle with pine nuts or cheese, depending on your taste, and serve with or without a side dish, such as tagliatelle, rice, and meat.