Crispy baked asparagus casserole with béchamel sauce and basil

Ingredients for 3 servings:

• 1 kg white asparagus
• 4 tbsp butter
• 3 tbsp flour
• some basil, fresh
• 400 ml milk
• 100 g Gouda, grated
• 1 half nutmeg, grated
• some salt
• some pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

First, peel the asparagus. Then, bring a large pot of water to a boil with a little salt and a tablespoon of butter. Add the peeled asparagus and simmer for 15-20 minutes. In the meantime, prepare the béchamel sauce. Heat three tablespoons of butter in a small saucepan. Finely grate half a nutmeg into the butter. Add three tablespoons of flour and stir with a whisk. Heat 400 ml of milk in the microwave or in a saucepan and pour it completely into the butter, nutmeg, and flour mixture. Bring to a boil for five minutes, stirring continuously, then season with salt and pepper. Finely chop a few leaves of fresh basil. Preheat the oven to 200°C (fan). Cut the asparagus into thirds, place in a baking dish, and pour the béchamel sauce over it. Sprinkle the Gouda cheese over it and season with salt and pepper. Bake in the oven for 15 minutes, remove from the oven, and let cool briefly. Finally, sprinkle the basil over it.