Asparagus gratin

Experience

I’ve made this a few times, and recently I made it with a small cauliflower head, handled the same way as the asparagus: it was delicious. However, I used salted butter and still added 1/2 tsp salt and all the cheeses, and it was a bit salty, although not much. Readjust the seasoning after adding the cheeses, not before.

4 portions

Ingredients

• 500-600 g white asparagus
• 40 g (3 tbsp) butter
• 40 g (1/3 cup) plain flour
• 350 ml (1 1/2) cup milk
• ½ tsp nutmeg
• ½ tsp salt
• ¼ tsp black pepper
• 80 g (3/4 cup) Comté, grated
• 80 g (3/4 cup) Parmesan, grated
• some breadcrumbs

Recipe

1. Oven: 210 °C = 410 °F.
2. Grate cheeses.
3. Pot, medium-heat, melt butter, add flour. Whisk until slightly browned, gradually add milk whisking. Stir until it thickens.
4. Take off the heat, add cheeses and black pepper. Mix well.
5. Cut off the lower parts of asparagus, peel off the rough parts of the asparagus.
6. Boil salted water. Add asparagus, cook for 10 min. Drain.
7. Butter a dish. Put asparagus in. Pour béchamel sauce on top, and sprinkle breadcrumbs.
8. Cook 20 min.

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from mimithorisson, a lot more asparagus recipes on there