Asparagus casserole

Ingredients for 4 servings:

• 2 kg white asparagus
• 2 tbsp butter
• 2 bunch of spring onions
• 2 slices of toast
• 1 can peach(s) (drained weight 250 g)
• 1 pinch of nutmeg, grated
• 120 ml white wine, sweet, if desired.
• 200 g cheese (Emmental), grated
• salt and pepper
• Sugar
• Butter for the mold

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash and peel the asparagus, and trim the ends. Cook the asparagus in boiling salted water with 1 pinch of sugar and 1 tablespoon of butter for about 10 minutes until al dente. Trim and wash the spring onions and cut diagonally into 3-4 cm pieces. Cook in the asparagus water for 1 minute, then refresh and drain well. Remove the crusts from the bread and dice them into small pieces. Drain the peaches and cut them into thin wedges. Preheat the oven to 200 degrees Celsius. Layer the asparagus and spring onions in a greased baking dish. Place the peach slices between them. Season with salt, pepper, and nutmeg. Drizzle with wine, if desired. Mix the cheese with the bread cubes and the remaining butter and pour over the top. Bake in the oven at 200 degrees Celsius for about 15 minutes.