John Myers
Asparagus Bake
The perfect asparagus bake recipe with a picture and simple step-by-step instructions.
- 300 g White asparagus, peeled
- 400 g Potatoes
- 250 g Ham fresh
- 100 g Cocktail tomatoes small
- 100 g Freshly grated Parmesan
- 200 ml Whipped cream
- 3 piece Organic eggs
- 2 tbsp Lemon juice
- Salt, pepper from the mill
- Peel the asparagus and potatoes. Cut the potato into thick slices. About thirds of the asparagus. Cook both in the steamer for 10 minutes. Prepare a buttered casserole dish. Layer the potato slices on the bottom. Spread the diced ham over the potato slices. Then the asparagus comes on top. Distribute the halved cocktail tomatoes on the casserole.
- Whisk the whipped cream with the eggs in a bowl. Season with lemon juice, salt and pepper. Pour over the casserole. The grated Parmesan is the finish.
- Bake in a preheated oven at 200 degrees top / bottom heat for about 30 minutes. Let cool a little before serving. With a salad it becomes a very spring-like dish. Mixed with green asparagus it also works very well – you don’t have to pre-cook it. And if you leave out the ham, it’s also a good veggie main course
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