Ortenau asparagus and wild garlic casserole

Ingredients for 2 servings:

• 2 large potatoes, pre-cooked and peeled
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 250 g asparagus, peeled, fresh or from a jar
• 1 pack of bacon or pork belly
• 1 large onion(s)
• 2 packs of mozzarella
• 10 small wild garlic leaves
• 2 sprigs rosemary
• 2 sprigs of thyme
• e.g. Hollandaise sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Grandpa’s best spring casserole with local ingredients

Cut pre-cooked, peeled potatoes and bell peppers into thin slices and layer them in the baking dish. Peel the asparagus and cut into approximately 2 cm long pieces. Arrange them in the baking dish with the diced bacon. Arrange the two rosemary sprigs on top. Remove the thyme from the sprigs. Roughly chop the wild garlic. Finely dice the onions and add them to the baking dish. Add a few splashes of water to the casserole to prevent sticking. Slice the mozzarella and arrange on top to finish. Preheat the oven to approximately 170 degrees Celsius (convection oven) and bake for approximately 45-60 minutes. Serve with some hollandaise sauce, a glass of German white wine, and a green salad.