Asparagus, ham and potato casserole à la Didi

Ingredients for 2 servings:

• 500 g asparagus, white
• 500 g potatoes, small, new
• 4 slices of cooked ham
• 200 g Gouda, middle-aged
• 350 ml hollandaise sauce
• 2 tsp salt
• 1 pinch(s) of sugar
• 1 dashes lemon juice
• 1 lemon slice(s)
• 20 g butter

Instructions

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

Peel the asparagus and boil the peels in a liter of water over a low heat for 20 minutes. Drain and collect the asparagus water. Discard the asparagus peels. Now add salt, sugar, lemon juice, lemon slice and butter to the asparagus water. Place the asparagus in the stock and simmer for 15 minutes. Peel the potatoes and boil them whole in salted water for 20 minutes. Drain the asparagus and potatoes. Remove the rind from the Gouda and grate the Gouda. Wrap approx. 2-3 asparagus stalks in a slice of ham and place the heads on one short side of a baking dish. Arrange the potatoes around the wrapped asparagus in the baking dish. Pour the hollandaise sauce on top and sprinkle the casserole with Gouda to finish. Bake the casserole in a preheated oven at 180°C for approx. 30 minutes with the fan setting. Arrange the asparagus, ham and potato casserole and serve.