An asparagus recipe for gourmets:
Remove the peel from the asparagus spears and cut them into 2 cm long pieces. Make in light salted water, to which was added 1 tbsp butter and 1 tsp sugar, 5 min. Then remove asparagus spears from the broth and drain. Melt 3 tbsp of butter and brown the asparagus pieces in it all around. Stir together salt, ricotta, milk and pepper until smooth.
Make the macaroni al dente in salted water, drain and mix with half of the Parmesan cheese and 2 tbsp butter.
Fill a layer of macaroni into a greased gratin dish, spread the asparagus spears evenly over it and mold half of the ricotta cream over it. Top with another layer of macaroni, asparagus and ricotta cream.
Mix the eggs with the remaining Parmesan cheese, season with salt and pepper and pour over the casserole. Bake in the oven heated to 180 degrees for about 30 minutes.
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