Asparagus and mushroom casserole

Ingredients for 4 servings:

• 300 g asparagus, green
• 250 g shiitake mushroom(s), fresh
• 3 eggs, size L
• 65 ml milk
• 100 g crème fraîche
• Salt and pepper, freshly ground
• 100 g Parmesan, freshly grated
• 60 g panko for breading
• some pepper, freshly ground
• Butter for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

with a crispy crust from the Omnia oven

Peel the lower third of the asparagus thinly and trim off any unsightly cut ends. Cut everything into approximately 5 cm pieces and set aside. Remove the stems from the shiitake mushrooms (they’re quite tough – I use them when making vegetable broth). Don’t chop the mushrooms any further. Grease the Omnia dish with butter and place the shiitake mushrooms in the bottom, gills facing up. Arrange the asparagus pieces on top. Whisk the egg mixture ingredients thoroughly, season generously with salt and pepper, and pour over the mushrooms and asparagus. Place the Omnia on top of the gas stove at the lowest heat. Bake for 20 minutes at 1/2 high. In the meantime, prepare the crisping crust. Mix the Parmesan cheese with the panko breadcrumbs and pepper. After 20 minutes, spread the crisping crust ingredients evenly over the asparagus in the dish. Bake for another 10 minutes at 1/2 gas flame, then increase the flame to high and bake for another 10 minutes, until the crust is golden brown. Check that the crust has already reached the right color. If necessary, leave it on the flame for 2-3 minutes longer. In my case, the asparagus was not covered in the egg wash, so my rather thick green asparagus still had a good bite. If you want the asparagus to be softer, you should use a little more milk to ensure the asparagus is covered. A little tip: The casserole can also be prepared as usual in a casserole dish in the oven. To do this, leave it in the oven at 180°C (fan oven) for about 60 minutes. Here, I would not cut the asparagus into pieces, but place it lengthwise over the mushrooms. Here, too, only add the ingredients for the crispy crust halfway through the cooking time and increase the heat during the last 10 minutes if necessary.