Asparagus with bacon
Instructions
Boil the asparagus.
Drain them and place in a buttered baking dish.
Prepare the bechamel, grated cheese, cream.
the two yolks, salt and pepper.
Place over medium heat and mixing incorporated the white wine and allow to evaporate.
Blank and perfumed with a bit of nutmeg.
Spread the slices of bacon over the asparagus and cover with the sauce.
Sprinkle some butter flakes and gratinate in the oven preheated to 180 degrees.
Accompanying wines: Trentino Pinot Bianco DOC, Torgiano Chardonnay DOC, Chardonnay DOC Castel Del Monte.
Ingredients and dosing for 4 persons
- 1000 g of asparagus
- 200 g of sliced bacon
- 1 cup of bechamel
- 1/2 cup of dry white wine
- 40 g of grated cheese
- Nutmeg
- Some flakes of butter
- 2 egg yolks
- Salt
- Pepper