serves 4
oven to 400F
about 1 1/2 lbs of asparagus
3 tbsp butter
1/3 cup flour
1 & 1/2 cup milk
1/2 tsp freshly grated nutmeg
salt and lots of fresh cracked black pepper to taste
1 1/2 cups finely grated Parmesan cheese
A sprinkling of fresh breadcrumbs
snipped chives for garnish (or parsley)
about 1 1/2 lbs of asparagus
3 tbsp butter
1/3 cup flour
1 & 1/2 cup milk
1/2 tsp freshly grated nutmeg
salt and lots of fresh cracked black pepper to taste
1 1/2 cups finely grated Parmesan cheese
A sprinkling of fresh breadcrumbs
snipped chives for garnish (or parsley)
- Wash and trim the ends off the asparagus. Blanch it in boiling water for about a minute or so to tenderize it a bit. Bring water to a boil, add the asparagus, and time it after the water comes back to the boil. Set the asparagus in a buttered gratin or baking dish.
- Melt the butter in a saucepan, and whisk in the flour. Cook for just a minute, but don’t let it brown. Then whisk in the milk and blend well. Add the nutmeg, salt and pepper and continue heating until the sauce thickens, stirring or whisking constantly.
- Take the sauce off the heat and stir in the cheese until the cheese melts and the sauce is smooth.
- Pour the sauce over the asparagus, and top with the bread crumbs.
- Bake for about 20 minutes, until browned and bubbling. Run it under the broiler at the end if you want a little more color, but watch it carefully.
- Sprinkle with chives or parsley, and serve hot.
