Quick asparagus casserole

Ingredients for 2 servings:

• 500 g asparagus, white
• 1 tbsp butter
• 3 tbsp milk
• 2 eggs
• 200 g cheese, finely grated Gruyere
• 2 m.-sized potatoes
• 1 bunch chives, finely chopped
• 1 tbsp parsley, finely chopped
• some sugar
• Salt
• some pepper, white
• some lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the asparagus and place it in a pot of water. Add a tablespoon of milk, a little salt, sugar, and lemon juice, and cook the asparagus until al dente. Cook the potatoes, still in their skins, in a pot of salted water until al dente. Preheat the oven to 210 degrees Celsius. Put the butter in a gratin dish and melt it in the oven; the butter should be nut-brown. Cut the asparagus into 4-5 cm long pieces, peel the potatoes and thinly slice them, and mix the asparagus and potatoes in the gratin dish. Beat the eggs with the remaining milk, then mix the herbs, cheese, and a little pepper into the egg mixture. Pour the mixture over the asparagus and potatoes and bake in the oven for 10 minutes.