Asparagus casserole with smoked pork and dill sauce

Ingredients for 2 servings:

• 500 g asparagus pieces (broken asparagus), peeled
• 500 g potatoes
• salt water
• 200 g smoked pork, cooked or boiled ham
• Fat for the mold
• 1 tbsp butter
• 1 tbsp flour
• 125 ml milk
• 100 g Gouda or Emmental cheese, grated
• Salt and pepper from the mill
• nutmeg
• ½ lemon(s), juice
• ½ bunch dill, fresh

Instructions

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

practical, as the potatoes go straight into the casserole dish

Peel the potatoes and slice them. Cook the asparagus pieces and potato slices in salted water for 10 minutes each. Reserve the asparagus cooking water. Cut the smoked pork into cubes and grease a baking dish. First add the potato slices, then the smoked pork cubes, and finally the asparagus pieces to the baking dish. For the sauce, melt the butter in a saucepan. Add the flour and sauté briefly. First, stir in the cold milk until smooth, then top up with about 200 ml of the asparagus water until the desired consistency is reached. Season with lemon juice, salt, pepper, and nutmeg. Stir in the grated cheese and add the chopped dill. Pour the sauce over the ingredients in the dish and bake everything in the oven at 200°C (top/bottom heat) for about 25 minutes until golden brown.