Fine asparagus casserole with cooked ham and peppers

Ingredients for 3 servings:

• 600 g white asparagus (if you want to save money, use broken asparagus)
• 2 small bell peppers, red and green
• 4 eggs
• 1 cup of cream
• 150 g cheese, grated (Emmental, for gourmets Gruyère)
• 3 slices of cooked ham (omit for vegetarians, add a little more salt if needed)
• Salt and pepper, white
• Paprika powder
• Butter for greasing the casserole dish or (for larger portions) the baking tray

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

a popular family recipe during asparagus season/for celebrations

Peel the asparagus and cook in plenty of salted water until almost tender (10-15 minutes, depending on the thickness of the stalks). Wash and trim the bell peppers, and cut into fine strips. Whisk the eggs and stir in the grated cheese, seasoning with salt, pepper, and paprika. Whisk the egg mixture with the cream until thick and fluffy. Place the drained asparagus in a buttered, ovenproof dish (or, for larger quantities, on a baking sheet). Arrange the diced ham and bell pepper strips on top of the asparagus. Pour the egg and cream mixture over the asparagus. Place the casserole in the preheated oven at 200°C for about 20 minutes, until the egg mixture is golden brown. Serve the asparagus casserole very hot in the dish. Serve with baguette and a green salad.