Asparagus casserole with hollandaise sauce

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!