Asparagus Casserole with G’selchtem

Peel the asparagus, remove the woody parts and cut the rest into small pieces. Mix the room-warm butter until fluffy and slowly stir in the flour and egg yolks. Finely chop the bacon and add to the mixture together with the asparagus. Season with salt and pepper and, adding a little milk, mix to a doughy, not too dry mass. Finally, beat the egg whites until stiff and fold them in carefully. Pour the resulting foamy mixture into a buttered baking dish. Bake in the oven preheated to 180 °C for 1 hour, turn out, baste with brown butter and place in the center of a large platter. Garnish with sliced G’selchtem and boiled egg quarters and serve immediately.

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