Asparagus au gratin
Instructions
Boil for a quarter of an hour the asparagus in boiling salted water.
Drain them and dry them.
Align first layer on the bottom of a baking dish greased with the tips pointing at the Center.
Spread some butter flakes, sprinkle with grated cheese and cover with Emmenthal cheese cut into thin slices.
Prepare the béchamel sauce and pour over the hot cheese.
Aligned above a second layer of asparagus and distributed other butter flakes.
Place in preheated oven at 180 degrees for 15 minutes and serve in the same container.
Accompanying wines: Alto Adige Pinot Bianco DOC, Verdicchio Di Matelica DOC and Alcamo DOC.
Ingredients and dosing for 4 persons
- 1000 g of asparagus
- 70 g of emmenthal cheese
- 40 g of grated cheese
- 1 cup of bechamel
- Butter
- Salt