John Myers
Casserole: Pasta Gratin with Asparagus and Mushrooms
The perfect casserole: pasta gratin with asparagus and mushrooms recipe with a picture and simple step-by-step instructions.
- 2 piece Mushrooms brown, fresh and large
- 4 Rods Fresh asparagus
- 1 piece Fresh onion
- 2 tablespoon Extra virgin olive oil
- 4 tablespoon Pasta, cooked – here’s a rest
- 50 g Sheep cheese
- 1 piece Egg from the happy chicken
- 2 tablespoon Cream 30% fat
- 1 tablespoon Breadcrumbs, freshly grated
- Salt and pepper
- Peel the asparagus, cut off the woody ends and cut into small pieces.
- Peel the onion, clean the mushrooms and dice them as well.
- Heat the oil in a pan and fry the onions, mushrooms and pieces of asparagus in it. Then stir in the chopped pasta.
- Put everything in a small baking dish. Greasing is not necessary, because there is oil from the frying there.
- Whisk the sheep’s cheese with the egg, breadcrumbs, pepper and salt and pour over the pasta mixture.
- Now bake the gratin in the preheated oven at 180 degrees under / top heating for about 40 minutes until the crust is light brown.
- Arrange on a preheated plate and enjoy with a salad.
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