Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Asparagus Gratin

Asparagus Gratin

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  • 2 bunches of Asparagus
  • 1/2 cup grated Metsovone (or smoke Gouda)
  • 1/4 cup grated Romano cheese
  • 1 Tbsp. of butter
  • 2 Tbsp. of flour
  • 1 1/2 cups of whole milk
  • salt and pepper to taste
  • bread crumbs
  • Pre-heated 375F oven
  1. Wash and rinse your asparagus. Measure your casserole dish and compare it to the lengths of your asparagus. Trim the asparagus accordingly to half the length of your casserole dish.
  2. Place a pot of water on high heat over your stove and when it comes to a boil, add some salt and add your asparagus. When the water returns to a boil, count 2 minutes and then remove them and cool in an ice bath. Strain in a colander and reserve.
  3. Place a medium pot on medium heat and add your butter. When it’s melted, add your flour and stir with a wooden spoon for a minute or two. Add your milk and keep stirring until it thickens to a creamy texture.
  4. Take off the heat and stir in your grated cheeses. Adjust seasoning with salt and pepper and keep warm.
  5. Treat your casserole dish with cooking spray and lay your spears lengthwise on each side of the dish.
  6. Pour over the Bechamel Sauce and sprinkle a topping of bread crumbs.
  7. Bake in the oven for about 30 minutes or until the top is golden-brown.

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