John Myers
Ingredients for 4 servings:
- 750 g asparagus, green
- 600 g potatoes
- 200 ml milk
- 150 ml cream
- 1 bunch of dill
- 1 clove(s) garlic
- Lemon pepper
- Salt
- 100 g Parmesan
- some butter
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
Quick and delicious! As a main course or side dish
Peel the potatoes and slice them thinly. Place them in a saucepan, add the milk, cream, crushed garlic, salt, and lemon pepper, and bring to a boil. Simmer over low heat for about 10 minutes, stirring frequently. Preheat the oven to 200 degrees Celsius (convection oven). While the potatoes are simmering, peel the lower third of the asparagus and trim off the woody ends. Trim about 5 cm of the asparagus tips and set them aside. Cut the remaining stalks into 1 cm thick slices. Finely chop the dill. Add the asparagus slices to the potatoes, bring to a boil briefly, then stir in the dill and spread everything in a buttered baking dish. Distribute the asparagus tips evenly on top, sprinkle with grated Parmesan, and bake in the preheated oven for about 15 minutes.
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