Crispy Asparagus Casserole with Bechamel Sauce and Basil
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 kg asparagus, white
- 4 tablespoon butter
- 3 tablespoon flour
- some basil, fresh
- 400 ml milk
- 100 g Gouda cheese, rated
- 1 half nutmeg, grated
- a bit salt
- some pepper
Print Recipe
Pin Recipe Instructions
- First peel the asparagus. Then bring water to a boil in a large saucepan with a little salt and a tablespoon of butter. Add the peeled asparagus and cook for 15-20 minutes.
- In the meantime, stir in the bechamel sauce. To do this, 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 milk in the microwave or in a saucepan and pour it into the butter-nutmeg-flour mixture while hot. Bring to the boil for five minutes while stirring, then season with salt and pepper.
- Finely chop some fresh basil leaves.
- Preheat the oven to 200 ° C fan-assisted air. Thirds the asparagus, place in a baking dish and pour the bechamel sauce over it. Scatter the Gouda on top and season a little with salt and pepper. Bake in the oven for 15 minutes, remove and let cool down briefly.
- Finally sprinkle with the basil.
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