Asparagus gratin

Asparagus gratin
Quantity Ingredient
300 g Triple potatoes
500 g Asparagus
0,5 tsp Sugar
10 g Butter
100 g Sour cream
3 tbsp Milk
White Pepper
90 g Raclette cheese
0,25 tbsp Smooth parsley

Asparagus gratin is gratinated with spicy raclette cheese and tastes great as a side dish with ham, turkey schnitzel or veal schnitzel. First preheat the oven to 220°. Cook small triplets of potatoes as boiled potatoes for approx. 15 minutes, halve unpeeled and place on the edge of an elongated casserole dish. For the asparagus, peel the gratin, put it in a pot, add salt, sugar and butter and cover the asparagus lightly with water. Put on a lid, bring the asparagus to the boil briefly and cook at medium heat for about 10-12 minutes until soft. Place the asparagus next to the potatoes in the casserole dish. For the icing, stir the sour cream with the milk until smooth and season with white pepper and salt. Spread the icing over the asparagus gratin. Cut the raclette cheese into sticks and sprinkle gratin over the asparagus. Bake the asparagus gratin on the middle rack for about 20 minutes and garnish with flat parsley.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 45 minutes

All data per serving:
496 kcal
37 g
21 g
29 g

(C)opyright by Marions Kochbuch