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🍽️ Baked Asparagus with Cheese and Potatoes

524 kcal · 30 min · 4 servings

Ingredients

• white asparagus 500 g
• green asparagus 500 g
• small potatoes, mostly waxy 1 kg
• Gouda, young block 200 g
• onions, yellow 1 pc.
• bacon strips 100 g
• butter 3 tbsp
• wheat flour, Type 405 3 tbsp
• cream cheese, plain 200 g
• vegetable broth 300 g
• salt pinch
• pepper, black ground pinch
• parsley, fresh 10 g

Instructions

1. 1. Thoroughly wash the white asparagus.
2. 2. Peel the white asparagus completely.
3. 3. Cut off the woody ends of the white asparagus.
4. 4. Wash the green asparagus.
5. 5. Remove the woody ends of the green asparagus.
6. 6. Peel the lower third of the green asparagus.
7. 7. Cut all the asparagus into pieces about 3 cm long.
8. 8. Place the asparagus pieces into the deep steaming basket.
9. 9. Peel the potatoes.
10. 10. Wash the peeled potatoes.
11. 11. Quarter the potatoes.
12. 12. Add the potato quarters to the steaming basket as well.
13. 13. Remove the rind from the cheese.
14. 14. Cut the cheese into large cubes.
15. 15. Place the cheese into the mixing container.
16. 16. Chop the cheese for 6 seconds on speed 6.
17. 17. Transfer the chopped cheese into a bowl.
18. 18. Insert the steaming basket into the mixing container.
19. 19. Add 1 liter of water to the mixing container.
20. 20. Place the steaming attachment on top.
21. 21. Steam the ingredients for 15 minutes.
22. 22. Halve the onions.
23. 23. Peel the onion halves.
24. 24. Remove the steaming attachment after the time is up.
25. 25. Take out the steaming basket.
26. 26. Empty the mixing container.
27. 27. Place the asparagus pieces and potatoes into a baking dish.
28. 28. Mix the asparagus and potatoes well.
29. 29. Add the onions to the mixing container.
30. 30. Chop the onions for 5 seconds on speed 8.
31. 31. Push the onions down with a spatula.
32. 32. Add the bacon strips.
33. 33. Add the butter.
34. 34. Sauté the mixture for 4 minutes on the sauté setting.
35. 35. Add the flour.
36. 36. Sauté for another 2 minutes on the sauté setting.
37. 37. Add the cream cheese.
38. 38. Add the broth.
39. 39. Heat the sauce for 5 minutes on speed 2 at 100 °C in reverse direction.
40. 40. Preheat the oven to 180 °C top/bottom heat.
41. 41. Season the sauce with salt and pepper.
42. 42. Pour the sauce over the asparagus and potato mixture.
43. 43. Sprinkle the prepared cheese over the casserole.
44. 44. Bake the casserole in the oven for about 20 minutes.
45. 45. Wash the parsley.
46. 46. Shake the parsley dry.
47. 47. Pluck the parsley leaves off the stems.
48. 48. Finely chop the parsley leaves.
49. 49. Carefully remove the hot casserole from the oven.
50. 50. Sprinkle the chopped parsley over the casserole.

Nutrition per serving

• kcal: 524
• Protein: 19 g · Fett/Fat: 28 g · Carbs: 46 g