Asparagus Casserole with Pasta

Cook the pasta in plenty of salted water according to instructions al dente. Strain, rinse in cold water and drain.

Cut away the lower woody third of the asparagus and peel the white asparagus, process the green asparagus unpeeled.

Boil salted water with a light pinch of sugar and 1 tablespoon of butter in a pot and cook the asparagus in it until al dente (green asparagus: 3-5 minutes, white asparagus: 10-12 minutes). Strain and cut into pieces about the length of your thumb.

Meanwhile, cut the ham into strips and sauté briefly in a little butter. Remove from the heat again.

In a bowl, beat the eggs with the whipped cream and season vigorously with salt, pepper and nutmeg.

Gently mix the drained pasta with the asparagus. Fold in the ham and half of the grated cheese. Stir in the freshly chopped herbs to taste and season everything again.

Grease an ovenproof dish with butter and sprinkle with breadcrumbs. Pour in the asparagus and pasta mixture, pour the egg mixture over it and bake in a well-preheated oven at 180 °C for about 15 minutes.

In the meantime, mix the remaining cheese with 2-3 tablespoons of breadcrumbs and then spread over the asparagus casserole.

Bake the casserole for about another 15 minutes until golden brown.

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