Asparagus casserole

Ingredients for 3 servings:

• 500 g asparagus
• salt water
• 500 g potatoes, peeled
• 1 large beefsteak tomato(s)
• 200 g crème fraîche
• 200 g blue cheese
• 100 ml milk
• 4 eggs
• 6 arugula leaves
• 6 sprigs of oregano
• 6 sage leaves
• 30 basil leaves
• 20 ml olive oil
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 35 minutes

with crème fraîche and blue cheese

Peel the asparagus and cut into large pieces. Boil in salted water for 5 minutes, then remove. Heat the olive oil, fry the asparagus until golden brown, and set aside. Wash and chop the arugula, oregano, sage, and basil. Wash the beefsteak tomato, remove the stem, and cut into large cubes. Cut the blue cheese into cubes and place in a tall container along with the crème fraîche, milk, and eggs. Puree everything with a hand blender and season with salt, pepper, and nutmeg. Then mix in the herbs. Peel and finely grate the potatoes. Place the grated potatoes in a baking dish and pour half of the sauce over the potatoes. Top with the diced tomatoes and the fried asparagus. Finally, pour the other half of the sauce over the asparagus and tomato pieces. Bake the whole thing for about 60 minutes at 200°C (fan oven).