Description
Zarter Spargel und saftiger Schinken verschmelzen in cremigem Kräuterfrischkäse, feine Zwiebeln und Knoblauch sorgen für Aroma. Goldgelber, knuspriger Käse überzieht das Auflaufgericht—herzhaft, würzig, unwiderstehlich.
Ingredients
Scale
- 500 g Spargel (asparagus)
- 1 Packung (200 g) gekochter Schinken (cooked ham)
- 250 g Kräuterfrischkäse (herbed cream cheese)
- Zwiebeln (onions)
- Knoblauch (garlic)
- Käse zum Überbacken (cheese for gratinating, e.g., grated Emmental or Gouda)
- Lauchzwiebel (spring onion, optional)
- Brühe (broth, optional)
- Wasser
Instructions
- Begin by thoroughly washing and peeling the asparagus. If the asparagus spears are particularly thick, cut them in half lengthwise to ensure even cooking. Set the prepared asparagus aside.
- Fill a large pot with water and bring it to a boil. Add a pinch of salt if desired. Place the peeled (and halved, if necessary) asparagus spears into the boiling water. Let them cook for 6 to 10 minutes. Monitor the asparagus closely and remove it from the pot when it is just becoming tender but still retains a slight firmness (al dente). Drain the asparagus thoroughly and let it cool slightly.
- While the asparagus is cooling, prepare the cooked ham by cutting each slice in half. Take one or two asparagus spears (depending on thickness) and wrap them tightly in a half slice of ham. Place each wrapped bundle seam-side down in a greased ovenproof casserole or baking dish. Repeat this process until all asparagus and ham are used up, arranging the bundles in a single layer.
- Peel and finely chop the onions and garlic. Heat a small amount of oil or butter in a frying pan over medium heat. Add the chopped onions and garlic and sauté them gently until they become translucent and fragrant, being careful not to let them brown.
- Pour a small splash of water (or, for more flavor, vegetable or chicken broth) into the pan with the sautéed onions and garlic. Lower the heat and add the herbed cream cheese. Stir continuously until the cream cheese melts and combines with the liquid to form a smooth, creamy sauce. If you prefer a thinner sauce, add more water or broth gradually until you reach the desired consistency. Taste the sauce and adjust seasoning as needed. Remember, the asparagus will release some liquid while baking.
- Pour the creamy sauce evenly over the asparagus and ham bundles in the baking dish, making sure all bundles are coated.
- If using, wash and finely slice the spring onions (lauchzwiebeln), and sprinkle them generously over the sauce-covered bundles for added flavor and freshness.
- Preheat your oven to 200°C (about 390°F) top/bottom heat or 180°C (about 355°F) fan-assisted. Generously sprinkle grated cheese over the top of the casserole, ensuring an even layer that will melt and brown nicely during baking.
- Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the cheese is golden brown and bubbly and the casserole is heated through.
- Remove the casserole from the oven and let it rest for a few minutes before serving. Serve the asparagus bake hot, garnished with additional fresh herbs or spring onions if desired.
Notes
For extra flavor, you can substitute a portion of the water in the sauce with vegetable or chicken broth. If you like a spicy kick, add a pinch of freshly ground black pepper or a touch of nutmeg to the sauce. Feel free to use your favorite cheese for gratinating—Emmental, Gouda, or mozzarella all work well. Serve the casserole with a fresh green salad or crusty bread for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Auflauf Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
