Asparagus in potato and cheese cake

Ingredients for 2 servings:

• 200 g potatoes
• 100 g asparagus, green
• 1 egg(s)
• 80 g cream
• 50 g Brie(s)
• ½ tsp thyme, dried
• Salt
• black pepper, freshly ground
• Fat for the mold

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 58 minutes; Total time approx. 1 hour 33 minutes

a side dish for two

Pluck the thyme leaves from the stems and set aside. Peel and dice the potatoes, then boil them in salted water until soft. Remove them from the water using a colander and into a bowl. Immediately add the cheese and thyme, and knead everything well with a fork. Trim the woody ends of the asparagus and pre-cook the asparagus in the hot potato water for 3 minutes. Drain the asparagus in a sieve, rinse with cold water, and allow to drain. Preheat the oven to 160 degrees Celsius (convection oven) and grease the baking dish. Mix the egg and cream into the potato mixture in the bowl, season with salt and pepper, and pour into the baking dish. Press the asparagus spears into the potato mixture and place the dish on the middle shelf of the oven for about 35 minutes. Cooking time may vary. Arrange the finished pie on plates with your choice of meat, garnish, and serve.