Asparagus casserole with ham

Ingredients for 2 servings:

1 kg of fresh asparagus
20 g butter
Jodsalz

inertia MASS
4 eggs
1 Tas.
Milk 1 / 2 Tas.
Cream 100 g cooked ham 1 tablespoon
. Chopped parsley
Jodsalz
white pepper

Preparation:

peel thin asparagus, cut down a bit and gently
saltwater with some butter to cook the bite. Drain asparagus well
and ausgebutterte into a casserole basket. From the eggs, the
milk, cream, parsley and diced into small
sliced ham, a mass produced, with Jodsalz
and white pepper and give the shoots.

In the tube at about 160 degrees around the casserole bake 25-30 minutes.

These are new potatoes with chives.

ASPARAGUS SOUP

The broth from the cooked asparagus Heat again,
strips of zucchini, carrot and kohlrabi to enter. All together
and cook briefly then
Kalbsbrät of small dumplings, with cream
was refined in this broth tap.