Description
Zarter Spargel und saftiger Schinken verschmelzen in cremigem Kräuter-Frischkäse, fein abgerundet mit goldbraun gratiniertem Käse. Frische Lauchzwiebeln sorgen für Biss, das Aroma ist würzig, herzhaft und verführerisch cremig.
Ingredients
Scale
- 500 g Spargel (asparagus)
- 1 Packung (200 g) gekochter Schinken (cooked ham)
- 250 g Frischkäse mit Kräutern (herb 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)
Instructions
- Begin by preparing the asparagus. Wash the asparagus thoroughly, then use a vegetable peeler to peel the outer skin from each stalk, especially if using white asparagus. Trim off the woody ends. If the stalks are particularly thick, you may cut them in half lengthwise to ensure even cooking.
- Fill a large pot with enough water to cover the asparagus and bring it to a boil. Once the water is boiling, add a pinch of salt. Carefully place the prepared asparagus into the boiling water. Cook the asparagus for 6 to 10 minutes, depending on the thickness, until it is just tender but still slightly firm to the bite (al dente). Drain the asparagus and set aside.
- While the asparagus is cooling, prepare the ham. Take each slice of cooked ham and, if large, cut it in half. Wrap each portion of asparagus (about 2-3 stalks per roll, depending on size) with a slice of ham, rolling it up tightly. Arrange these asparagus-ham rolls side by side in a greased ovenproof baking dish.
- Peel and finely chop the onions and garlic (the amount can be adjusted to taste). If using, also finely slice the spring onions for later use as a topping.
- Heat a little oil or butter in a skillet over medium heat. Add the chopped onions and garlic and sauté until they are soft and fragrant but not browned, about 2-3 minutes.
- Add a small splash of water to the pan to deglaze, then reduce the heat to low. Add the herb cream cheese to the pan and stir until it melts and combines with the onions and garlic to form a smooth sauce. For a more flavorful sauce, you can substitute the water with a small amount of broth. Adjust the thickness of the sauce by adding extra water or broth as needed; keep in mind that the asparagus will release some liquid in the oven, so the sauce should be slightly thick.
- Pour the prepared cream cheese sauce evenly over the asparagus-ham rolls in the baking dish, ensuring all rolls are covered.
- Sprinkle the sliced spring onions (if using) evenly over the top of the sauce.
- Generously sprinkle grated cheese over the entire dish to cover the sauce and rolls. Use your preferred cheese for gratinating, such as Emmental, Gouda, or Mozzarella.
- Preheat your oven to 200°C (392°F) top/bottom heat or 180°C (356°F) fan. Place the baking dish in the oven and bake for about 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
- Remove the asparagus bake from the oven and allow it to rest for a few minutes before serving. Serve hot directly from the baking dish, optionally garnished with extra fresh herbs or spring onions.
Notes
For a more intense flavor, use a stronger variety of cream cheese or dissolve it in a bit of broth instead of water. The sauce consistency can be adjusted according to your preference, but remember that the asparagus will release some water during baking, so a slightly thicker sauce is best. You can add extra vegetables like cooked potatoes or mushrooms for variation. This dish pairs well with a fresh salad or crusty bread. Leftovers can be stored in the refrigerator and reheated.
- Prep Time: 10
- Cook Time: 20
- Category: Auflauf Rezepte, 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
