Asparagus Gratin with Béchamel
Green asparagus under béchamel and cheese, browned in the oven: the spring side dish for meat, chicken or fish — or a light main course on its own with a fried egg on top. With the béchamel judged so it comes out neither runny nor like glue.
The woody end is not cut off but snapped: bend the spear from the bottom and it breaks by itself exactly where the tough part ends. That is more accurate than any knife.
Out of the same bunch come the cream of asparagus soup and the creamy asparagus risotto — both of which use the woody trimmings for the stock.
Ingredients
- 2 bunches of green asparagus (about 500 g)
- 40 g butter
- 40 g all-purpose flour (plain flour)
- 500 ml hot milk
- 100 g grated cheese (Parmesan, or a mixture)
- Nutmeg
- Salt and white pepper
Method
- 1
Snap off the woody part of the asparagus by bending the spears from the base: they give way on their own where the tough part ends.
- 2
Blanch them for 3-4 minutes in boiling salted water, until tender but firm. Drain well and lay them in a buttered dish.
- 3
Make the béchamel: melt the butter, add the flour and cook for 2 minutes, stirring, so it loses its raw taste.
- 4
Add the hot milk a little at a time, whisking with a balloon whisk so no lumps form. Cook for 5 minutes until it thickens and coats the spoon.
- 5
Season the sauce with salt, pepper and nutmeg, and stir in half of the cheese off the heat.
- 6
Cover the asparagus with the sauce, scatter the rest of the cheese over and grill in a hot oven (220 °C, or under the grill) for 10-12 minutes until golden. Serve at once.