Description
Zarter Spargel und würziger Schinken verschmelzen in cremigem Kräuterfrischkäse, überbacken mit goldbraunem, geschmolzenem Käse. Aromatische Zwiebeln und Knoblauch sorgen für herzhaften Biss und verlockenden Duft.
Ingredients
Scale
- 500g Spargel (asparagus)
- 1 Packung (200 g) gekochten Schinken (cooked ham)
- 250 g Frischkäse Kräuter (herb cream cheese)
- Zwiebeln (onions)
- Knoblauch (garlic)
- Käse zum Überbacken (cheese for gratinating, e.g., grated cheese such as Emmental or mozzarella)
- Lauchzwiebel (spring onion, optional)
- Brühe (broth, optional)
Instructions
- Begin by preparing the asparagus: Wash and peel the asparagus thoroughly to remove any tough outer skin. If the asparagus spears are particularly thick or long, cut them in half crosswise to ensure even cooking.
- Fill a large pot with water and bring it to a boil. Add a generous pinch of salt. Carefully place the peeled (and halved, if necessary) asparagus into the boiling water. Cook the asparagus for 6 to 10 minutes, depending on thickness, until it is just tender but still has a slight bite (al dente). Test with a fork to check for doneness; the asparagus should not be mushy. Once cooked, drain the asparagus and set it aside.
- While the asparagus is cooling slightly, prepare the ham. Take each slice of cooked ham and cut it in half if the slices are large. Wrap 2-3 asparagus spears together with a half slice of ham, creating neat bundles. Repeat this process until all the asparagus and ham are used. Arrange the wrapped asparagus bundles neatly in a greased baking or casserole dish, laying them side by side.
- Prepare the sauce: Finely dice the onions and mince the garlic. Heat a tablespoon of oil or butter in a frying pan over medium heat. Add the onions and garlic and sauté them gently until they become translucent and fragrant, about 2-3 minutes. Pour in a small splash of water (or broth for extra flavor, if desired) into the pan. Lower the heat and add the herb cream cheese. Stir continuously while heating, allowing the cream cheese to melt and form a smooth, creamy sauce. Adjust the consistency by adding more water or broth as needed—the sauce should be pourable but not too thin, keeping in mind that the asparagus will release some liquid during baking. Taste and season with salt and pepper if desired.
- Pour the warm cream cheese sauce evenly over the asparagus and ham bundles in the baking dish, making sure all the bundles are covered. If using, finely slice the spring onions and sprinkle them over the top.
- Generously sprinkle grated cheese over the entire dish, covering the sauce and asparagus bundles. Use your favorite cheese for gratinating, such as Emmental, mozzarella, or a mix.
- Preheat your oven to 200°C (390°F) top/bottom heat or 180°C (355°F) fan. Place the casserole dish in the oven and bake the asparagus casserole for 20-25 minutes, or until the cheese has melted and turned golden brown, and the sauce is bubbling at the edges.
- Once baked, remove the casserole from the oven and let it rest for a few minutes. Serve the Spargelauflauf hot, optionally garnished with extra spring onions or fresh herbs. Enjoy as a main dish or as a side.
Notes
Feel free to customize this Spargelauflauf by using white or green asparagus, or a mix of both. For extra flavor, try adding a pinch of nutmeg to the sauce, or substitute the herb cream cheese with another flavored cream cheese. If you prefer a vegetarian version, simply omit the ham and add extra vegetables such as sliced mushrooms or cooked potatoes. Leftovers can be stored in the refrigerator and reheated the next day.
- 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
