Select the spinach and perhaps remove coarse stems. 2.
Rinse the spinach, spin dry and blanch in boiling salted water for 1 to 2 min.
Drain the spinach in a sieve, rinse with cold water and drain well to preserve its color, flavor and vitamins.
Squeeze the spinach well and chop it coarsely. 5.
Melt the butter in a saucepan, add the chopped spinach, pour in the whipped cream and simmer for a few minutes.
Remove the pan from the stove, stir in the beaten eggs, season with salt, nutmeg and pepper and pour the mixture into a well-greased round mold (cake mold or possibly pudding). Cover the dish with aluminum foil or a lid. 7.
Put the mixture in a water bath of about half height and cook in a heated stove (175Grd C) for about half an hour.
When the surface is elastic, carefully loosen the spinach edge with a kitchen knife and turn it out.
In the meantime, peel the asparagus spears and cook them in salted water with sugar and butter for 20 to 25 minutes, depending on their thickness.
Place the drained asparagus in the spinach rim and bring to the table.
As side dishes: Smoked fish, graved salmon, cooked ham.
Our tip: Use the young, tender spinach from the farmers’ market!
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