Asparagus casserole

Ingredients for 3 servings:

• 1 ½ kg asparagus, white
• 1 piece(s) butter
• 1 pinch(s) of sugar
• lemon juice
• 125 g cherry tomatoes
• 200 g cooked ham, sliced
• 250 g cream or Cremefine
• 1 egg(s)
• salt and pepper
• 1 bunch of chives
• 200 g Parmesan, freshly grated

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 32 minutes; Total time approx. 1 hour 17 minutes

simply

Preheat the oven to 180°C fan/convection oven. Peel the asparagus and cook in salted water with a pinch of sugar, a knob of butter, and a dash of lemon juice for about 8 minutes. Wash and halve the tomatoes. Drain the asparagus and wrap about 2-3 spears each with a slice of cooked ham. Place the spears in a baking dish and top with the tomato halves. Mix the cream or crème fraîche with an egg and season. Wash and finely chop the chives, and stir them into the sauce. Pour the sauce over the asparagus and sprinkle with Parmesan cheese. Bake everything in the oven for about 20-25 minutes. Serve with boiled potatoes.