Asparagus and smoked pork casserole

Ingredients for 4 servings:

• 750 g asparagus
• 250 g carrot(s)
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp lemon juice
• 200 g mushrooms
• 500 g boneless smoked pork
• 30 g butter
• 250 ml cream
• 3 eggs
• pepper
• nutmeg
• 100 g cheese (Gouda), grated (or Parmesan)
• 20 g breadcrumbs (4 tbsp)
• 2 tbsp butter
• ½ bunch chives

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the asparagus, peel it starting at the tip with a vegetable peeler, and then trim the ends. Cut the asparagus stalks into 6-7 cm long pieces. Peel, wash, and slice the carrots. Boil salted water, add sugar, lemon juice, and asparagus, and simmer gently for about 10 minutes. Add the carrots and cook for 5 minutes. Drain the vegetables well in a sieve. Clean the mushrooms and wash them if necessary (add 2 tablespoons of flour to cold water, add the mushrooms, and mix with your hands), drain well, and slice. Cut the smoked pork into cubes or slices. Heat butter in a pan and sear the meat for about 5 minutes on each side, then set aside. Briefly sear the mushrooms in the frying fat. Grease a baking dish with butter. Alternate between the smoked pork, asparagus, carrots, and mushrooms. Whisk together the cream, eggs, salt, pepper, and nutmeg and pour over the vegetables. For the cheese crust, mix the grated cheese with breadcrumbs and sprinkle over the casserole. Top with butter flakes. Bake at 200°C (400°F) top/bottom heat (or 175°C (350°F) fan-assisted) for about 30 minutes. Sprinkle the finished casserole with chives. Serve with mashed potatoes or boiled potatoes.