Vegetable season is just going on, so will be good to use fresh vegetables. Asparagus are great for both kids and adults, healthy and it contains a lot of vitamins, so they go well with other popular ingredients such as chicken and pasta. An aromatic casserole certainly everyone will like 🙂


500 g green asparagus
500 g cubed chicken breasts
120 g of canned corn
300 g of fusilli pasta
1 bunch of dill, chopped
2 tablespoons of wheat flour
2 tablespoons of butter
2 cups of milk
salt and pepper
a pinch of nutmeg
2 teaspoons of sweet pepper
2 teaspoons turmeric
60 g of grated cheese


Cook the pasta according to the instructions on the packaging. Clean the asparagus from the inedible tip, cut into smaller pieces and cook in water for about 5 minutes. Sprinkle the chicken thoroughly with sweet peppers and turmeric and fry on each side. If water comes out of the chicken, remove it. Put the pasta, asparagus, fried chicken and corn in a large bowl. Now prepare the sauce. Melt butter in a saucepan and add flour. Fry together until the ingredients combine. Pour milk and boil, the sauce will thicken. Add the nutmeg, pepper and salt and mix thoroughly. Turn off the fire. Add half the chopped dill and mix thoroughly. Pour ¾ of the sauce into a bowl with pasta, asparagus, corn and meat. Mix everything thoroughly. Grease the baking tin with butter. Transfer the contents of the bowl to the mold. Pour the remaining sauce over the casserole and sprinkle with cheese on top (you can also make a version without cheese). Put the casserole in the oven preheated to 180ºC (hot air) for about 30 minutes until the cheese has a nice brown color. Serve the casserole together with the remaining chopped dill, you can sprinkle it on the casserole, I gave it to a separate plate so that everyone can decide separately if they want more dill 🙂


asparagus, butter, casserole, cheese, chicken, corn, dill, pasta

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