Pasta Casserole with Asparagus and Baby Herb Mushrooms

For the pasta casserole with asparagus and baby herb mushrooms cook the pasta in salted water very “al dente”, drain and rinse cold! Preheat the oven to 170 degrees.

Peel the white asparagus and cook in salt/sugar water with a little butter until crisp-tender. Lift out of the broth and cut into pieces. Peel the green asparagus only in the lower third or cut away the woody ends and cut into pieces.

Clean the young onions and cut into 1 cm pieces. Heat butter in a frying pan. Sauté onions, asparagus and baby mushrooms one by one. Grate and chop the thyme and add. Add a little salt.

Butter a suitable baking dish and sprinkle with breadcrumbs. Whisk the whipping cream with the eggs, season well with salt and freshly ground pepper.

Mix the pasta, vegetables and egg mixture and pour into the baking dish. Sprinkle grated cheese on top and bake until golden brown, about 1/2 hour. Arrange on warmed plates and garnish the pasta casserole with asparagus and baby herb mushrooms with fresh thyme!

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