Asparagus gratin

Ingredients for 4 servings:

• 1,000 g asparagus
• 200 g sausage, chorizo ​​or other paprika sausage
• 4 eggs, hard boiled
• Salt and some lemon juice
• 50 g butter
• 25 g flour
• 350 ml milk
• Salt and pepper, freshly ground
• Butter, for the mold
• 50 g cheese, freshly grated Manchego or Parmesan
• 100 g blue cheese, Cabrales or another, sliced
• 1 tsp parsley, chopped

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Asparagus with chorizo

Peel the asparagus and trim the ends. Cut the asparagus into 5 to 6 cm pieces. Bring a pot of water with salt and lemon juice to a boil, add the asparagus pieces, and cook for 10-15 minutes. Remove and set aside. Cut the chorizo ​​into approximately 1 cm cubes. Peel the eggs and cut them into eighths. For the sauce, melt the butter in a saucepan. Sauté the flour until translucent, add the milk, and cook thoroughly. Season with salt and pepper and simmer over low heat for 15 minutes. Grease a baking dish with butter and add the asparagus, chorizo ​​cubes, and egg quarters. Pour the sauce over the asparagus and sprinkle with grated Manchego. Bake in a preheated oven at 180°C for 10 minutes. Remove the dish from the oven, spread the blue cheese over the asparagus, return the dish to the oven, and bake for another 5 minutes. Sprinkle with parsley.