John Myers
Asparagus – Broccoli – Casserole
The perfect asparagus – broccoli – casserole recipe with a picture and simple step-by-step instructions.
- 500 g Asparagus white fresh
- 1 head Broccoli
- 800 g Potatoes
- 100 g Ham cubes
- 250 ml Cream
- 200 ml Vegetable broth
- 1 tablespoon Flour
- 0,5 bunch Chopped parsley
- 200 g Grated cheese (Gouda or similar)
- Salt
- Pepper from the grinder
- Peel and slice the potatoes. Then cook in salted water for about 5 – 10 minutes, they shouldn’t be too soft.
- Also peel the asparagus, cut in half and cook in salted water with a little sugar for a few minutes. Also divide the broccoli into florets and cook for a few minutes. But not too soft! If you don’t like broccoli, you can also add green asparagus.
- Preheat the oven to 180 ° C.
- Heat the cream in a saucepan, add the stock and bring to the boil. Mix 1 tablespoon of flour with 3 tablespoons of water and stir into the cream. Season with salt and pepper.
- Drain the potato slices and place in a baking dish. Spread the asparagus and broccoli on top and cover with the sauce. Scatter the diced ham and grated cheese on top. Also put half of the chopped parsley on top. Bake the casserole in the oven for about 25-30 minutes at 180 ° C.
- Before serving, sprinkle the remaining parsley over the casserole.
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