Asparagus wrapped in spinach

Ingredients for 5 servings:

• 1 kg spinach, young
• 1 ½ kg asparagus, peeled
• Salt
• 1 tsp sugar
• 50 g butter
• 150 g cheese (Emmental), freshly grated
• 100 g Parmesan, freshly grated
• 2 egg yolks
• 5 tbsp cream
• pepper
• nutmeg

Instructions

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

Let the spinach wilt in a covered pot with a little salt for 2-3 minutes over moderate heat. Drain in a sieve, then squeeze dry liquid. Cook the asparagus (+salt, sugar, and 20g butter in the water) and cook until al dente. Mix the two cheeses with the egg yolks and cream to form a paste and season generously with pepper and nutmeg. Place half of the spinach leaves in a greased baking dish. Spread 1/3 of the cheese cream on top, then add the well-drained asparagus spears. Spread another third of the cheese cream on the spears, except for the heads, and cover with the remaining spinach. Spread the remaining cheese mixture over the spinach and top with the remaining butter in flakes. Bake in a preheated oven at 180°C for about 15 minutes until golden brown.