Asparagus au Gratin RecipeOrigin: Britain Period: Traditional |
Ingredients:
450g fresh asparagus 
Asparagus au Gratin Preparation:Method:Trim the woody ends from the asparagus then cut to equal lengths. Bring a pan of salted water to a boil, add the asparagus, return to a boil and blanch for 5 minutes. Butter a gratin dish and when the asparagus is done drain and arrange in the base of the dish. Melt the 60g butter in a pan then scatter the flour over the top and stir to from a smooth roux. Cook for about 2 minutes, stirring constantly, then take off the heat and whisk in the milk. Return the pan to the heat and bring the mixture to a boil, stirring constantly. Add the port wine then stir in the Parmesan cheese and 30g of the Cheddar. Take off the heat then adjust the seasonings and pour over the asparagus. Sprinkle the remaining cheese over the top then place in an oven pre-heated to 200°C and bake for about 20 minutes, or until the top is melted and golden. Serve hot. |
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