This asparagus and potato casserole recipe has the potential to change the mind of anyone who thinks vegetables are uninteresting. It is important to cut the potatoes into small pieces and use thick asparagus spears so that the potatoes are not too tough and the asparagus is not too soft. This delicious and filling vegetarian main dish is easy enough to enjoy all spring long.
Green asparagus is healthy and can be found as an ingredient in many vegetarian recipes. If you want to try something new and then enjoy the beautiful weather outside, make this delicious casserole!
Ingredients
- 120 g Crème fraîche
- 60 ml cooking cream
- 100 g Cheddarkäse
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- freshly ground black pepper
- 1 large baking potato, peeled and sliced
- 500 g asparagus, cleaned and cut
- Paprika powder
Prepare asparagus and potato casserole
- Preheat the oven to 180 degrees and spray a square baking dish with cooking spray.
- In a medium bowl, mix together the crème fraîche, cooking cream, 60g cheddar cheese, salt, garlic powder and pepper.The asparagusand stir the potatoes in the sauce to coat them. Pour the mixture into a prepared baking dish.
- Bake covered in the preheated oven for 40 minutes. Sprinkle the remaining cheese and paprika on top and put it back in the oven for 10 to 15 minutes, until the cheese is melted and bubbling. Let the dish rest for 5 minutes before serving.
