KITCHEN:	TIME:	RECIPE FOR:
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.

INGREDIENTS:

Large asparagus	200 g
Bechamel sauce (see recipe below)	200 g
Dijon mustard	1 teaspoon
Nutmeg	2 pinches
Gruyere grated	30g in sauce + 30 for baking
Mozzarella grated	30 g
Vegetable oil	For frying
Butter	20 g
Salt/Black pepper	Add to taste
For bechamel sauce
Butter	30 g
Flour	2 tablespoons
Milk	250-300 g
Salt/Black pepper	2 pinches

Instruction:

1. 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.
2. 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.
3. 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.
4. 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.

Result:

Asparagus gratin is an unusual and delicious side dish that will decorate and diversify your table.