The asparagus season is here, and early for Switzerland! You can read more about it on the homepage Juckerfarm. For me, the asparagus season means one thing above all else: spring! Today’s low-carb asparagus, ham & egg casserole is inspired by a Betty Bossi asparagus roll recipe and. Paired with green salad and a piece of bread, for example, it makes a good light and quickly prepared meal during a busy weeknight.

Ingredients (2 people, for more people simply multiply the ingredients):
500g green asparagus
100g ham (or Parma ham)
1 clove of garlic
2 eggs
100g crème fraîche or sour cream
1dl milk
salt and pepper

Preparation:
Peel the lower third of the asparagus, then boil the asparagus for approx. 4 minutes, for thicker asparagus up to 6 minutes, in salted water and drain.
Preheat the oven to 200 degrees (circulating air).
Wrap a slice of ham around 4-5 asparagus and place in an ovenproof dish. Mix eggs, crème fraîche, milk, season with salt and pepper and press a clove of garlic into the mixture. Pour the mixture into the casserole dish.
Cook in the oven for 22-35 minutes – and enjoy!