Ingredients for 2 people
- 350 g of potatoes
- 200g minced beef
- 200 g of asparagus
- 1 egg
- 5 g of fresh parsley
- 50 g of grated Emmental cheese
- 2 tablespoons of breadcrumbs
- salt and pepper (green)
- turmeric
- Grease for the gratin dish
Preparation
Working time approx. 40 minutes Cooking/cooking time approx. 50 minutes
Cook the potatoes with the skin on for 10 minutes in salted boiling water. Remove them from the pan using a colander, rinse them with cold water and let them cool a little on a paper towel.
Then peel them and cut them into thicker slices.
Cut off the bottom ends of the asparagus. Cut the remaining stalks into oblique pieces and let them rest for 5 minutes in the still hot potato water.
Remove them from the pan using a colander, rinse them in cold water, drain them well and place them on absorbent paper. Thoroughly knead the minced meat with the egg, breadcrumbs, parsley and spices.
Grease a baking dish and preheat the oven to 200 degrees.
Cover the bottom of the oven dish with half of the potato slices, salt and pepper.
Spread the minced meat over the potatoes.
Arrange the asparagus pieces on the minced meat.
Finally, place the remaining potato slices over the asparagus, season with salt and pepper and sprinkle with cheese.
Cook over medium heat for 30 to 35 minutes. Cooking time may vary.
Arrange the gratin on plates, garnish and serve.