ASPARAGUS AU GRATIN
VEGETABLE RECIPES
ASPARAGUS AU GRATIN
Cooking Ingredients
• 2 1/4 pounds asparagus, lances managed
• 1/4 cup margarine, in addition to extra for lubing
• 1/2 cup Parmesan cheddar, newly ground
• 2 1/2 ounces Emmenthal cheddar, meagerly cut
• 1 1/4 cups Bechamel Sauce
• salt
Cooking Direction
Cook the asparagus in salted, bubbling water for around 15 minutes, then, at that point, channel and wipe off.
In the mean time, preheat the stove to 350°F.
Oil an ovenproof dish with margarine.
Organize a portion of the asparagus lances with the tips pointing inwards in the pre-arranged dish and speck with a portion of the spread.
Sprinkle with the Parmesan, cover with the Emmenthal and pour the bechamel sauce over the cheeses while it is as yet hot.
Put the excess asparagus on top and speck with the leftover margarine.
Heat for 15 minutes.