Asparagus Casserole Vegetarian

5 from 4 votes
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 303 kcal


The sauce

  • 1 size Potato (cooked, if available)
  • 100 g Breadcrumbs
  • 100 g Margarine (butter)
  • 4 Pc. Eggs (hard boiled)
  • 100 g Grated cheese approx
  • 2 Tablespoon Margarine
  • 1 Tablespoon Flour type 450
  • Salt, pepper, nutmeg
  • Stock paste (or stock powder)
  • 500 Milliliters Asparagus stock (possibly more or less)
  • 1 Stalk small Fresh tarragon
  • 1 good pinch Garlic powder
  • 100 Milliliters Cream
  • Freshly chopped chives



  • Peel the asparagus, cook with the peel, a piece of margarine or butter, sugar, salt and a piece of lemon peel in the water until al dente. When done, remove the asparagus from the water and place aside on a plate. Remove the peel and reduce the stock, possibly after seasoning. Melt the butter or margarine in a saucepan, sprinkle in the flour, toast it lightly and then pour the asparagus stock over it, always stirring well. Add the cream and sprinkle with the grated cheese. Spice up .
  • Boil the eggs in the egg boiler medium or hard, quench and peel them. Sprinkle a baking dish made of butter with breadcrumbs. Set the oven to: 180 ° convection, upper lower heat 200 °, preheat (middle rack) I still had a boiled potato that I cut into slices and placed on the bottom of the baking dish. Cut the peeled eggs into slices and place them next to the potato slices and pour some bechamel cheese sauce over them. Put in the asparagus, pour the bechamel cheese sauce over the top of the remaining halved egg slices, then sprinkle with the toasted breadcrumbs. Put it in the oven for about 30 minutes. When the casserole is ready, sprinkle with fresh chives.


Serving: 100gCalories: 303kcalCarbohydrates: 3.3gProtein: 2.4gFat: 31.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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