Artichoke and asparagus gratin
Instructions
Clean the artichokes, remove the tough outer leaves and the ' barbette ' in the Middle, wash them in water and lemon juice.
Boil them in lightly salted boiling water.
Clean the asparagus; cutting the hard part, then wash them well.
Tie a bouquet and boil them.
In a saucepan melt 50 g of butter, combined with rain, 50 g of flour and let brown slightly.
Stir vigorously with a wooden spoon, add the hot milk.
Add salt, pepper and seasoned with a bit of nutmeg.
Simmer at moderate heat for 15 minutes without ceasing to stir.
Remove the pot from the heat, let cool, then carefully fold the egg yolk and a knob of butter.
Grease a baking dish and place on the bottom a little white sauce.
Lean the artichokes, cover with the sauce and sprinkle with Parmesan cheese to taste.
Place the asparagus on top and the sauce left.
Finished with Parmesan and bits of butter to do dry the surface.
Passed in the oven at 200 degrees for 20 minutes.
Ingredients and dosing for 4 persons
- 4 artichokes
- 800 g of asparagus
- 1 lemon
- White flour
- 80 g of butter
- 50 cl of milk
- 1 egg yolk
- Grated parmesan cheese
- Nutmeg
- Salt
- Pepper