Summary

Ingredients

• 1 kg asparagus
• 20 g flour
• 30 g butter
• 100 ml cream
• 100 ml milk
• 250 g Goronzola
• 50 ml sherry, drier
• salt and pepper
• 0.5 ½ bunch chives, cut into rolls
• nutmeg

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Instructions

1. Peel and cook the asparagus. Then drain and collect 150 ml of the asparagus water. Place the drained asparagus in a baking dish.
2. Sweat the flour in the melted butter. Pour the asparagus water with cream and milk and mix well with the roux. Now crumble the Gorgonzola into it and dissolve it. Season the sauce with sherry and the spices. Pour over the asparagus.
3. Gratinate in a preheated oven at 220 ° C for about 10 minutes.
4. Serve sprinkled with chives.
5. Serve with jacket potatoes.