White asparagus gratin with bechamel

Ingredients

For 4 servings

• •1 1 Bocal / jars White asparagus(s)
• •0.5 l 0.5 l Milk
• •100 g 100 g Grated crane
• •40 g 40 g Flour
• •30 g 30 g Butter
• •Salt, pepper
• •1 1 pinch(s) Muscade

Method

1. 1.Preheating
2. 2.Start by turning on your oven at 200°C (th.6-7) to ensure a homogeneous cooking for gratin. Preheat the oven at the beginning of the preparation avoids any waste of time when the dish is assembled and ensures a golden finish at the time of cooking.
3. 3.Preparation of asparagus
4. 4.Drain the white jar asparagus carefully to remove excess water. If necessary, cut off the fibrous ends and place them on absorbent paper. Check their firmness and size to make it easier to fit in the gratin dish, for a neat presentation.
5. 5.Accomplishment of Bechamel
6. 6.Melt the butter in a saucepan over low heat and add the flour by mixing with a wooden spoon. Gradually add cold milk while whipping to avoid lumps. Let thicken over medium heat. Season with a pinch of nutmeg and pepper.
7. 7.Mounting of gratin
8. 8.Lightly butter the bottom of a gratin dish. Place the well aligned asparagus in it. Add hot bechamel sauce and smooth the surface with a spatula. Sprinkle generously with grated cheese to ensure a nice melted and gratiny crust during cooking.
9. 9.Cooking
10. 10.Bake the dish in the centre of the preheated oven at 200°C. Let gratin for about 25 to 30 minutes, until the surface is golden and the bechamel boils. Watch the last minutes to get a perfectly golden gratin without burning the cheese.
11. 11.Service
12. 12.Take the dish out of the oven and wait a few minutes before serving to avoid burning and allow the bechamel to tighten slightly. Serve the gratin well warm, accompanied by green salad or slices of ham according to your desires.