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Asparagus casserole with eggs and zucchini

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Ingredients for 4 servings:

  • 1 kg asparagus
  • 4 eggs, hard-boiled
  • 1 zucchini
  • 1 tsp butter
  • 200 g sour cream (10% fat)
  • 1 egg(s)
  • Salt
  • pepper
  • 1 tsp butter for the mold
  • 3 tbsp cheese (Emental), grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the peeled asparagus in salted water for about 10 minutes, then halve each. Boil four eggs, rinse, peel, and slice. Wash and slice the zucchini, then sauté briefly with 1 teaspoon of butter (5 minutes). Mix the sour cream, one egg, pepper, and salt to make a sauce. Layer the ingredients in a greased, shallow baking dish (thick asparagus pieces at the bottom, then the zucchini slices, the eggs, and finally the asparagus tips). Pour the sauce over the asparagus, sprinkle with grated cheese, and bake in a preheated oven at 200-225°C on the middle rack for about 15-20 minutes.

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Written by John Myers

Professional Chef with 29 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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