John Myers
Ingredients for 2 servings:
- 750 g asparagus, white, tips taste best
- salt water
- 350 g lean smoked pork, boneless
- 40 g butter
- 150 g mountain cheese, strong
- 20 ml cognac
- 1 tbsp parsley, chopped
- 40 g flour
- Salt
- Sugar
- nutmeg
- Cayenne pepper
- bay leaves
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes
Cook the smoked pork with the bay leaves in salted water for about 45 minutes. Remove from the cooking liquid, let cool slightly, and cut into approximately 1 cm cubes. Peel the asparagus, if necessary, cut into approximately 4 cm pieces. Bring water to a boil with a little butter, sugar, and salt, add the asparagus, and cook for 10-15 minutes, until the asparagus is just tender. Drain and reserve the cooking water. Preheat oven to 200°C (top/bottom heat). Melt the remaining butter in a large saucepan, add the flour, and make a light roux. Deglaze with the asparagus liquid to create a sauce that is not too thin. Season to taste with salt, sugar, cayenne pepper, and nutmeg. Add cognac. Melt half of the cheese in the sauce. Fold in the asparagus and smoked pork until evenly coated. Butter a baking dish. Spread the asparagus and smoked pork mixture into the dish and sprinkle with the remaining cheese. Bake in the middle rack of the oven for about 30 minutes until golden brown. After baking, sprinkle with parsley and serve. I serve it with baguette. I also think it would be good with rice.
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