Asparagus and leaf spinach topped with cheese

Ingredients for 4 servings:

• 750 g leaf spinach, alternatively frozen leaf spinach
• 1 kg asparagus
• 40 g butter
• Sugar
• 120 g cheese (Swiss hard cheese), grated
• 100 g Parmesan, grated
• ½ lemon(s), juice
• Salt and pepper, white
• 1 cup of cream
• 2 egg yolks
• possibly wine, white

Instructions

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

Prepare the leaf spinach and cook in boiling salted water for about 5 minutes. Prepare the frozen spinach according to the instructions. Pour the spinach into a sieve, drain and allow to cool. Then squeeze it firmly. Peel the asparagus as usual. Bring water to a boil with salt, a little sugar and the butter. If desired, you can add 1 glass of white wine. Cook the asparagus in it until al dente, drain and set aside. Collect the liquid and use it for asparagus soup, for example. Mix the egg yolks with the cream, stir in both cheeses and the lemon juice. Season well with pepper. Grease a rectangular baking dish with butter. First, line the dish with half of the spinach. Spread 1/3 of the cheese mixture over the spinach. Then arrange the asparagus on top and spread with another third of the cheese mixture. Cover the dish evenly with the remaining spinach. Finally, spread the remaining cheese mixture on top and top with knobs of butter. Bake in a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit) until the cheese reaches the desired browning (in my oven, this takes about 12-15 minutes). Variation: Place Serrano ham between the asparagus and the cheese mixture.