Smashed potato muffins with asparagus

Ingredients for 12 servings:

• 12 medium-sized potatoes, waxy
• 200 g asparagus, green and white
• 80 g diced ham or bacon
• 150 ml hollandaise sauce
• 100 g cheese, grated
• n. B. Olive oil for the mold
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

Peel the asparagus, trim the ends, and cut into small pieces. Wash the potatoes thoroughly and cook them in boiling water with the skin on. Once cooled, grease the muffin tin and place the cooked potatoes in the tin as they are. Season with salt and pepper. Use a glass to press the potatoes into the muffin tin to create indentations. Fill these indentations with asparagus, savory ham or bacon cubes, and hollandaise sauce, and sprinkle with finely grated cheese. Finally, bake the smashed potato muffins in a preheated oven at 180°C for about 25-30 minutes, until golden brown. They also taste great cold and are perfect for a finger food buffet.