John Myers
Potato and Asparagus Casserole
The perfect potato and asparagus casserole recipe with a picture and simple step-by-step instructions.
- 800 g Waxy potatoes
- 1 kg Fresh asparagus
- 1 tsp Salt
- 1 tsp Sugar
- 200 g Sour cream 10% fat
- 200 ml Cream
- 2 tsp Mustard
- 2 tbsp Bianco balsamic vinegar
- 1 Lemon
- 1 Clove of garlic
- 200 g Grated Emmental
- 1 Handful Arugula
- 2 Wild garlic leaves
- 2 Parsley
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- Freshly grated nutmeg
- Telly cherry pepper
- Boil the potatoes and let them cool a little. Peel and cut into thick slices. At the same time peel the asparagus and cut into pieces. Cook in salt / sugar water for about 3 minutes until al dente. Sieve and rinse off with cold water! If you like, you can keep the brew for something else!
- Mix the sour cream, heavy cream, mustard, lemon peel, vinegar, nutmeg, pepper, garlic pepper and seasoned salt. Wash and finely chop the wild garlic and parsley. Wash the rocket and cut in half if necessary! Peel the garlic clove and grate finely.
Preheat the convection oven to 180 degrees!
- Then mix the potatoes, asparagus, herbs, rocket and sauce and half of the cheese together! At the end, pour the rest of the cheese over it! Then bake the casserole for about 30-40 minutes! If you like, sprinkle a few more rocket & parsley leaves on top
- Serve! There was also a green salad! Steaks go well with it! But it doesn’t always have to be meat …. 🙂
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