Asparagus Gratin
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,000 asparaus
- 200 g sausae, choritzo or other paprika sausae
- 4 egg (s), hard-boiled
- Salt and some lemon juice
For the sauce:
- 50 g butter
- 25 g flour
- 350 ml milk
- Salt and pepper, fresh from the mill
- Butter, for the mold
- 50 g cheese, freshly rated Mancheo or Parmesan
- 100 g blue cheese, cabrales or any other, sliced
- 1 teaspoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and cut off the ends. Cut the asparagus into 5 to 6 cm pieces. Bring enough water with salt and lemon juice to the boil in a saucepan, put the asparagus pieces in and cook for 10-15 minutes. Remove and set aside.
- Cut the choritzo into 1 cm cubes. peel and cut the eggs into eighths.
- Melt the butter in a saucepan for the sauce. Sweat the flour in it until colorless, pour in the milk and cook well. Season with salt and pepper and simmer for 15 minutes over a low heat. Grease a baking dish with butter and fill in the asparagus with the Choritzo cubes and the egg eight. Pour the sauce over it and sprinkle with the grated Manchego. Bake at 180 ° C in a preheated oven for 10 minutes.
- Take the pan out of the oven, spread the blue cheese on the asparagus, put the pan back in the oven and bake the gratin for another 5 minutes. Sprinkle with parsley.
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