John Myers
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Asparagus Gratin with Parsley Potatoes
The perfect asparagus gratin with parsley potatoes recipe with a picture and simple step-by-step instructions.
Parsley potatoes
- Salt
- 150 g Cocktail tomatoes, halved
- 500 ml Cooking cream 7%
- 2 Egg
- White milled pepper
- 1 bunch Chives cut into rolls
- 40 g Freshly grated Parmesan
- 200 g Ham cooked, cut into strips
- 1 kg Peeled gourmet potatoes (small potatoes)
- 1 tbsp Butter
- 2 tbsp Chopped parsley
- Boil the asparagus in salted water for about 10 minutes, drain and drain.
- In the meantime, preheat the oven: 200 ° C top and bottom heat / circulating air 170 ° C
- Now layer the asparagus in a flat baking dish, alternating with the ham. Finally distribute the tomato halves over it
- Mix the cream with the eggs, add salt, pepper, Parmesan and chives and pour everything over the asparagus. Gratinate in the preheated oven for about 20 minutes
Parsley potatoes
- While the asparagus is gratinating in the oven, cook the small potatoes for about 15 minutes, pour off the water, add the butter and parsley, mix everything well
- Arrange the parsley potatoes with the asparagus on plates
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