Recipe
Gratinated asparagus
Preparation
- Prepare the bechamel sauce: Heat the butter until melted. Add the flour and stir until smooth. Add the milk and cook for about 10 minutes.
- Peel and cook the asparagus for approximately 8-10 minutes. Cut them in pieces and put them into a baking dish. Put the asparagus spears beside.
- Cut the onion and saute about 2 minutes. Add the parsley and raw ham (cut in pieces) and saute 3 more minutes.
- Peel the potatoes and slice them. Blanch them for about 4-5 minutes.
- Add the potatoes and raw ham to the asparagus and mix well.
- Mix the sour cream with the bechamel sauce and pour it over the gratin. Finish the gratin by covering the mixture by the asparagus spears.
- Before baking, cover the gratin with aluminium foil. Take it off after 20 minutes of baking in the oven (200°C) and finish cooking for 20 more minutes.
Preparation
- Prepare the bechamel sauce: Heat the butter until melted. Add the flour and stir until smooth. Add the milk and cook for about 10 minutes.
- Peel and cook the asparagus for approximately 8-10 minutes. Cut them in pieces and put them into a baking dish. Put the asparagus spears beside.
- Cut the onion and saute about 2 minutes. Add the parsley and raw ham (cut in pieces) and saute 3 more minutes.
- Peel the potatoes and slice them. Blanch them for about 4-5 minutes.
- Add the potatoes and raw ham to the asparagus and mix well.
- Mix the sour cream with the bechamel sauce and pour it over the gratin. Finish the gratin by covering the mixture by the asparagus spears.
- Before baking, cover the gratin with aluminium foil. Take it off after 20 minutes of baking in the oven (200°C) and finish cooking for 20 more minutes.
