Simple asparagus casserole

Ingredients for 4 servings:

• 1 kg asparagus
• 1 kg potatoes
• 600 g minced beef
• 250 g cocktail tomatoes
• 1 tbsp butter
• 1 tbsp flour
• 200 ml milk
• 200 ml vegetable stock
• 125 g mascarpone
• 150 g cheese (grated)
• oil
• Salt
• pepper
• Tarragon (fresh or dried)

Instructions

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

gratinated with fine cheese sauce

Bring a large pot of salted water to a boil. Add the unpeeled potatoes and, after 10 minutes, the peeled asparagus. After 10 minutes of cooking, drain the asparagus and potatoes – sooner or later, depending on the thickness of the asparagus (it should still be very firm) and the size of the potatoes (they should be just cooked). Meanwhile, brown the ground beef in a little oil, crumbling it. Add the halved cherry tomatoes and, if necessary, a little vegetable stock. Season to taste with salt, pepper, and a pinch of tarragon. The liquid should eventually evaporate. Meanwhile, melt the butter in a saucepan, add the flour, and simmer for a few minutes. Gradually stir in the milk and vegetable stock with a whisk, then add the mascarpone and cheese (young Gouda, Emmental, or mountain cheese, depending on your taste) and melt. Season to taste with salt and white pepper. The sauce should be creamy; thin with a little milk or stock if necessary. Butter a baking dish. Peel the potatoes and slice them thickly, and cut the asparagus into bite-sized pieces. First, place the potato slices in the dish, then spread the minced meat over them, followed by the asparagus. Pour the sauce over the asparagus, making sure the sauce is completely covered so the asparagus doesn’t become woody during the baking process. Bake at 150°C for about 45 minutes, until golden brown.