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Asparagus rice casserole with ham

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Ingredients for 4 servings:

  • 1 ½ kg asparagus
  • 200 g ham, cooked
  • 3 cups Basmati
  • 200 ml sweet cream
  • 200 ml milk
  • 1 egg yolk
  • 3 tbsp flat-leaf parsley, chopped
  • salt and pepper
  • Cayenne pepper
  • nutmeg
  • garlic powder
  • 1 tsp sugar
  • olive oil
  • Butter for the mold
  • 150 g cheese, grated

Instructions

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

Cook the rice. Peel the asparagus and cut into 4-5 cm pieces. Fry in a large pan with olive oil for about 5 minutes. The pieces should still be firm to the bite. Just before the end, stir in the sugar and let it melt. Dice the ham and place it in a buttered casserole dish with the asparagus and rice. Mix well. Mix the cream, egg yolk, milk, spices, and parsley to make a sauce and pour it over the rice. Mix lightly, if necessary. Spread the cheese on top and bake in the oven at around 220 degrees Celsius for about 30 minutes until golden brown. Serve with a green salad.

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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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