Crispy Asparagus Casserole with Bechamel Sauce and Basil

Summary

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

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Instructions

1. 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.
2. 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.
3. Finely chop some fresh basil leaves.
4. 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.
5. Finally sprinkle with the basil.