John Myers
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First Asparagus with Cheese Sauce and Gratin.
The perfect first asparagus with cheese sauce and gratin. recipe with a picture and simple step-by-step instructions.
peel blanch:
- 8 Pc. Fresh asparagus
- 1 liter Salted water, sweetened with butter
to the sauce:
- 1 Pc. Butter
- 1 Pc. Diced onion
- 1 teaspoon Flour
- Freshly grated nutmeg
- 80 ml Water
- 50 ml Liquid cream
- 1 tablespoon 8 Kräuter von Iglo
- 1 corner Kiri cream cheese
Gratin:
- 4 Pc. Jacket potatoes
- 8 Pc. Mixed with bacon, sliced
- 2 Pc. Mushrooms
- 0,5 Pc. Carrot
- 0,25 Pc. Diced onion
- 150 ml Liquid cream
- 1 Pc. Egg whisked
- 1 packet Mozzarella
- Freshly grated nutmeg
- Salt and pepper
Asparagus:
- Peel the asparagus, cut off the end. Pre-cook in the water mixture. Depending on the strength!
- Sorry folks, I had it all, I can’t say why the nickname didn’t work out.
Gratin:
- Spread the potty with butter. Cut into jacket potatoes.
- Put on bacon slices. Cut and layer Chapignons.
- Pre-cook the carrots with onions, cool down, layer in layers. Cut the mozzarella into slices and cover with the gratin. Place in the cold oven, set to 165 ° C and cook for 30 minutes.
- Remove from the molds and place on the plate.
Sauce :
- Sweat the onion in butter, dust with flour. Pour on with water and cream, season with nutmeg, salt and pepper. Melt the kiri corner, stir, sprinkle in the herbs, pour over the asparagus.
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