Andy's Asparagus Bake

Name: Andy's Asparagus Bake
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4-6 serving(s)
Ingredients: 2 lbs asparagus, peeled and chopped into 2 inch sticks; 2 lbs potatoes, peeled, and chopped into rounds; 8 ounces cooked ham; 8 ounces heavy cream; 8 ounces hollandaise sauce; 4 ounces milk; 4 ounces fresh parmesan cheese, grated; 8 ounces shredded gouda cheese; 1/2 teaspoon cumin; 3 tablespoons chives; salt and pepper

Submitted by TJW2725

"I got this recipe from a German website, and wow, we loved this recipe! We only get Asparagus for six weeks in the year here so when it is in season, we eat it all the time! This is a nice recipe that takes a wee bit of time to put together but is really worth it, if you have left-over asparagus or potatoes, you can throw this recipe together very quickly."

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Ready In:: 1hr 20mins
Ingredients:: 11
Serves:: 4-6

ingredients

2 lbs asparagus, peeled and chopped into 2 inch sticks
2 lbs potatoes, peeled, and chopped into rounds
8 ounces cooked ham
8 ounces heavy cream
8 ounces hollandaise sauce
4 ounces milk
4 ounces fresh parmesan cheese, grated
8 ounces shredded gouda cheese
¹⁄₂ teaspoon cumin
3 tablespoons chives
salt and pepper

directions

Peel potatoes, cut into rounds and boil for 15 minutes or until Al Dente.
Peel Asparagus, cut into two inch sticks and boil for ten to fifteen minutes, or until Al Dente.
Cut Ham into small pieces.
Mix together the Hollandaise, milk, heavy cream, and parmesan.
Add cumin, salt and pepper to taste, and the chives, mix well.
Add the potatoes to a well oiled oven proof casserole.
Add half the ham, and add all the asparagus, spreading evenly, add the rest of the ham.
Add the sauce, and the grated cheese, and bake at 375 for twenty minutes or until the cheese is golden brown, and the sauce bubbly.
Serve with Baguettes.

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RECIPE SUBMITTED BY

TJW2725

I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants. I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world. I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy. You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.

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