Step 1

Rinse asparagus, peel stalks thoroughly and cut off woody ends. Cut spears into pieces (about 1 inch long). Spread in a baking dish.

Step 2

Rinse broccoli and separate into florets. Peel carrot and cut into slices.

Step 3

Cut ham into small dice.

Step 4

Heat the sunflower oil in a pot. Sauté broccoli and carrots until tender while stirring.

Step 5

Pour in 1 cup water and the vegetable broth.

Step 6

Bring to a boil and remove from heat. Stir in sour cream and diced ham and spread over the asparagus.

Step 7

Chop the bread in a mini processor until fine crumbs and place in a small bowl. Squeeze out lemon juice and mix 2 tablespoons juice with the crumbs along with the pine nuts.

Step 8

Sprinkle crumb mixture evenly over the asparagus and bake in a preheated oven at 375°F/convection 350°F until golden brown, about 30 minutes.