John Myers
Baked Asparagus Vegetables
The perfect baked asparagus vegetables recipe with a picture and simple step-by-step instructions.
- 500 g Fresh asparagus
- 200 g Carrots
- 250 g Mushrooms brown
- 1 tsp Salt
- 1 tbsp Sugar
- 1 tbsp Rapeseed oil
- 30 g Butter / margarine
- 30 g Flour
- 250 g Grated Emmental
- 100 g Gorgonzola
- Pepper from the grinder
- 4 Stems Parsley
- Peel the asparagus, cut off the woody ends and cut the asparagus into oblique pieces. Peel the carrots and cut into oblique slices. Cook the asparagus in boiling water with salt and sugar for 8-10 minutes. After 5 minutes add the carrots and cook until al dente. Clean the mushrooms, fry them in a pan with oil. Drain the asparagus and carrots, collecting the boiling water. Place the asparagus, carrots and mushrooms in a baking dish.
- Heat the butter in a saucepan and sweat the flour in it. Pour in 500 ml asparagus and carrot stock while stirring, bring to the boil and simmer for about 5 minutes. Cut the Gorgonzola into large pieces, stir half of the Emmental and Gorgonzola into the sauce. Season with salt and pepper.
- Pour the sauce over the vegetables and sprinkle with the remaining cheese. Baked asparagus vegetables in a preheated oven (electric stove: 200 ° C) for about 20 minutes. Remove from the oven and let cool down a little. Arrange the gratinated asparagus vegetables on plates and serve garnished with parsley.
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