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|EUROPEAN||30 MINUTES||2 PERSONS|
Gratin is a baked dish with cheese crust. Asparagus gratin is the idea of a delicious side dish for fish or meat. Often boiled asparagus then baked, but the boiled asparagus looks a little sluggish and more fresh to the taste. Before baking, asparagus is best fried over high heat for literally a minute.
|Large asparagus||200 g|
|Bechamel sauce (see recipe below)||200 g|
|Dijon mustard||1 teaspoon|
|Gruyere grated||30g in sauce + 30 for baking|
|Mozzarella grated||30 g|
|Vegetable oil||For frying|
|Salt/Black pepper||Add to taste|
|For bechamel sauce|
|Salt/Black pepper||2 pinches|
- Make classic bechamel sauce. Bechamel is a base for so many sauces, consisting of three ingredients: butter, flour and milk. Take a small pan, over a low heat, warm the butter and add flour. Mix flour quickly in oil until dissolved. Pour in milk, add salt and pepper. Stir constantly until thick.
- When the bechamel thickens, add a teaspoon of Dijon mustard, nutmeg and a handful of grated Gruyere cheese. Shuffle until combined. Set the sauce aside.
- Rinse and dry the asparagus. Fry over high heat in vegetable oil with salt and pepper. Fry it literally for a minute on each side.
- Transfer the asparagus into a baking dish, crumble the butter on top, pour the bechamel sauce and sprinkle with mixed grated gruyere and mozzarella. Bake in a preheated oven for 10 minutes, at a temperature of 180C until a baked crust appears.
Asparagus gratin is an unusual and delicious side dish that will decorate and diversify your table.