Asparagus au gratin on farmhouse bread

Name: Asparagus au gratin on farmhouse bread
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 100 g small mushrooms; 2 TABLESPOONS Oil; 1 slightly heaped tbsp. flour; 150 ml Milk; 7-10 Tbsp Pepper; 5-6 Stem(s) Parsley; 6 thin slices of cooked ham (approx. 20 g each); 4 discs farmhouse bread; 50 g Gouda cheese; 7-10 Tbsp pink berries

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
100 g small mushrooms
2 TABLESPOONS Oil
1 slightly heaped tbsp. flour
150 ml Milk
7-10 Tbsp Pepper
5-6 Stem(s) Parsley
6 thin slices of cooked ham (approx. 20 g each)
4 discs farmhouse bread
50 g Gouda cheese
7-10 Tbsp pink berries

Directions

1
Peel the asparagus and cut off the woody ends. Bring water to the boil in a wide shallow pot, season with salt and 1 teaspoon sugar. Cook the asparagus in it for 13-15 minutes until al dente, remove and place on a plate.
2
Measure out about 150 ml of asparagus water. Clean, clean and slice the mushrooms. Heat oil in a pan. Fry the mushrooms for 3-4 minutes, turning them brown. Mushrooms with flour
3
Deglaze with asparagus water and milk, possibly boil down a little thickly, season with salt and pepper. Wash parsley, dab dry, pluck leaves from the stalks, chop finely and stir into the sauce.
4
Cut the ham slices in half. Spread slices of bread with some sauce, cover with ham and asparagus and drizzle with sauce. Grate the cheese and sprinkle over it. Gratinate bread under the preheated grill of the oven for 4-5 minutes until golden brown, take out, arrange on plates and sprinkle with pink berries.