Low Carb asparagus, ham & egg casserole: Asparagus season is here!

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!

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