Asparagus Casserole From the Roman Pot

Peel the white asparagus spears. Cut the woody ends of the whole asparagus spears into small pieces. Cut asparagus spears into pieces. Cook white asparagus in salted water with sugar for 6 minutes. Add green after 3 min. Drain asparagus. Collect the stock. Peel tomatoes, remove seeds, chop. Dice ham. Fill asparagus and tomatoes into a watered, dried, greased Roman pot. Stir egg yolk, whipped cream and asparagus stock, season. Beat egg whites until stiff, fold in. Form over the vegetables. Cover and cook in oven at 200 °C for about 45 minutes.

Tip from Armin Rossmeier (TV chef at Sat.1)

Quite simply: In the Roman pot everything succeeds together. Clay pots are available for two to six people, round and square, even for baking. Cooking is amazingly easy: Put all the ingredients together, cook in the oven – and the main course is ready. Important: Never add “cold” liquid during stewing, but only warmed liquid, and never place the hot cooking pot on a cold surface. Both could cause it to burst.

Preparation : 1 and a quarter hours

Our tip: Fresh chives are much more aromatic than dried!

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