Asparagus and potato casserole with crispy crust

Ingredients for 4 servings:

• 1,000 g asparagus, white
• 1,000 g potatoes
• Salt
• 1 onion(s)
• 50 g butter
• 50 g flour
• 2 cups of cream
• 1 stale roll
• 50 g Parmesan, grated
• 50 g grated cheese (Leerdammer Delacreme)
• 20 g butter
• 2 tbsp, heaped chervil
• salt and pepper
• nutmeg
• ½ lemon(s), juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

simple, vegetarian

Peel the potatoes and cut into 3 x 3 cm cubes, then boil in salted water until almost soft. Peel the asparagus and cut into 5 cm pieces. Cook in salted water with a little sugar and butter until al dente. Reserve about 200 ml of the asparagus cooking liquid. Dice the onion and fry in 50 g butter; the cubes should be lightly browned. Sprinkle the flour over the potatoes and stir with a whisk. Slowly pour in the asparagus cooking liquid, stirring continuously. Then add the cream, season with salt, pepper, nutmeg, and lemon juice. Fold in the potatoes and asparagus, and transfer everything to a baking dish. Grate the bread roll and mix with the cheese, herbs, and spices, then knead with 20 g butter. Sprinkle over the casserole. Bake in a preheated oven at 195 °C (convection oven) for about 25 minutes.