Asparagus casserole with hollandaise sauce

Ring in the asparagus season with style and taste and put together this delicious casserole. We combine green and white asparagus with even more vegetables, our juicy meatballs and the wonderfully creamy Hollandaise sauce. The dish is then rounded off with the Veggie Allrounder seasoning salt.

60 mins

2 servings

Spargelauflauf mit Frikadellen und Sauce Hollandaise

Nahaufnahme der leckeren Frikadellen mit Sauce Hollandaise

75g Easy To Mix meatball

60g Easy To Mix Hollandaise Sauce

210g vegan butter

4-5 green asparagus

3-4 white asparagus

10-15 cocktail tomatoes

1 leek

Some veggie all-rounder - seasoning salt

oil for frying

Serve with: boiled potatoes

Easy To Mix Meatball after preparation.

Peel the carrots and cut them diagonally into slices.

Remove the ends of green asparagus and cut in half lengthwise.

Peel the white asparagus and halve or quarter it lengthwise, depending on its thickness.

Finely chop the white leek and cut the green part into strips.

Put the carrots and asparagus in a frying pan with a little oil, season with the Veggie Allrounder and fry until the vegetables are al dente. Then add the leek greens and fry for another 5 minutes.

Put the finished vegetables in the casserole dish.

Mix the meatball mix with the leek white, form meatballs and fry according to the instructions.

Also put the meatballs in the baking dish.

Halve the cocktail tomatoes and add them.

Mix the hollandaise sauce according to the instructions and pour over the vegetable meatball mix.

Bake at 160°C (fan oven) for 20-25 minutes.

Optional: Peel and boil the potatoes.

Enjoy!