Asparagus is a food rich in vitamins and minerals; this type of vegetable will give you a high versatility in the way of cooking it, which will allow you to make multiple preparations. For this simple recipe that you will cook in only 40 minutes approximately, you must maintain an absolute hygiene of the vegetables and/or vegetables that you are going to use.
Ingredients:
- 1 1/2 asparagus
- 1 tablespoon of butter
- 1 cup of flour
- 2 cups of milk
- 150 grams of milk cream
- 1 large cup grated cheese
- 1 sachet of tomato broth
- salt
- pepper
- nutmeg
Preparation:
- Cook the asparagus in plenty of water with coarse salt for 30 minutes, then drain and set aside the cooking water to mix with the sauce. Melt the butter in a saucepan, remove from the heat and add the flour while stirring with a wooden spoon, so that no lumps form.
- Gradually add a little tomato broth (which you previously dissolved in the water where you boiled the asparagus) and mix until it is formed. Put the pan back on the heat, add another glass of broth; when you notice that the mixture has thickened, pour in the cream and season to taste with salt, pepper and nutmeg.
- Arrange the asparagus in a glass dish previously covered with plenty of butter, in an orderly manner so that when you pour the sauce over them, it spreads evenly between them; place in the oven over medium heat and when you notice that the butter is bubbling, remove from the oven and sprinkle generously with grated cheese and return to the oven until the cheese is au gratin.
- Serve when removed from the oven, accompanied with a garnish of pumpkin puree. You can accompany with red wine, at room temperature.
