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🍽️ Creamy Asparagus Casserole with Spring Onions

619 kcal · 30 min · 4 servings

Ingredients

• 1 kg asparagus
• 8 spring onions
• 2 tbsp sesame oil
• 250 ml whipping cream
• 250 g sour cream
• 50 g grated cheese (e.g. Alpine cheese)
• 4 eggs
• salt
• pepper (from the mill)
• vegetable oil (for the dish)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Peel the bottom third of the asparagus spears.
3. 3. Place the prepared asparagus pieces into a greased baking dish.
4. 4. Wash the spring onions and trim off the tough ends.
5. 5. Slice the spring onions into thin rings.
6. 6. Heat some oil in a frying pan.
7. 7. Sauté the spring onion rings in the hot oil for 2 to 3 minutes.
8. 8. Set aside about one tablespoon of the onions and distribute the rest evenly over the asparagus in the dish.
9. 9. Whisk the cream, sour cream, grated cheese, and eggs together in a bowl.
10. 10. Season the mixture generously with salt and pepper.
11. 11. Pour the cream-egg mixture evenly over the vegetables in the baking dish.
12. 12. Bake the casserole in the oven for 40 to 45 minutes until golden brown.
13. 13. Sprinkle the finished casserole with the reserved spring onion rings and serve hot.

Nutrition per serving

• kcal: 619
• Protein: 18 g · Fett/Fat: 55 g · Carbs: 14 g