John Myers
Asparagus Bake with Spinach, Tomatoes and Salmon
The perfect asparagus bake with spinach, tomatoes and salmon recipe with a picture and simple step-by-step instructions.
- 500 g Asparagus white
- 500 g Asparagus green
- 250 g Frozen spinach leaves
- 250 g Diced tomatoes
- 250 g Smoked salmon
- 4 piece Eggs
- 300 ml Cream
- 75 g Gouda middle-aged
- Butter
- Salt
- Pepper
- Nutmeg
- Hot pepper
- Thaw spinach and allow to drain
- Peel the asparagus (white) or clean (green) and cook in salted water with broth and a little sugar until al dente (white approx. 10 minutes, green approx. 5 minutes)
- Dice tomatoes and season well
- Grate Gouda
- Whisk eggs and cream with nutmeg, salt, pepper and paprika powder
- Butter the baking dish
- Place half of the white and half of the green asparagus alternately in the dish
- Layer the salmon, spinach, tomatoes and the remaining asparagus one after the other
- Pour the cream and egg mixture over it and sprinkle with cheese
- 30-40 minutes at 180-200 degrees
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