RECIPE :
Cheesy Asparagus Casserole
INGREDIENTS:
- 675 g (1 1/2 lb) asparagus, trimmed
- 40 g (3 tbsp.) butter
- 30 g (3 tbsp.) unbleached all-purpose flour
- 375 ml (1 1/2 cups) milk
- 100 g (1 cup) grated Gruyere cheese
- 35 g (1/2 cup) grated fresh parmesan cheese
- 1 pinch ground nutmeg
- 15 ml (1 tbsp.) breadcrumbs
INSTRUCTIONS:
- Put the grill in the center of the oven. Preheat the oven to 180°C (350°F). Butter a 28 x 20 cm (11 x 8 in) gratin dish.
- In a pot of salted boiling water, blanch the asparagus for 3 minutes. Drain. Place the asparagus in the dish.
- To make the béchamel, in a saucepan over medium heat, melt the butter. Add the flour and cook for 1 minute, stirring with a whisk.
- Add the milk and bring to a boil, whisking continuously. Remove the saucepan from the heat.
- Add half of the cheeses and the nutmeg. Stir until the cheese is melted. Season with salt and pepper.
- Pour the béchamel over the asparagus.
- Sprinkle with the remaining cheeses and breadcrumbs.
- Bake for 15 minutes or until the asparagus is tender.
- Serve with fish or grilled meat, if desired. Enjoy!
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