Asparagus au gratin with spinach

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash and peel the asparagus and cut off the woody ends. Bring 1/2 litre of salted water to the boil. Simmer the asparagus skins and sections for five minutes, remove. Add the asparagus and cook for ten minutes. Remove asparagus, drain and place in a greased casserole dish. Clean the spinach and wash thoroughly several times.

2. 2

   Peel and finely chop the shallots. Heat 25 grams of fat in a saucepan and sauté the shallots until translucent. Add the spinach and steam for five to eight minutes until it has collapsed. Season with salt, pepper and nutmeg. Melt 30 grams of fat and sauté the flour in it. Deglaze with 1/4 litre asparagus water and milk. Bring to the boil while stirring, simmer for five minutes and remove from the heat. Stir 30 grams of parmesan into the sauce. Mix egg yolk and a little sauce. Add back to the sauce. Season to taste with salt and pepper. Put spinach on the asparagus and pour the sauce over it.

3. 3

   Stir 30 grams of parmesan into the sauce. Mix egg yolk and a little sauce. Add back to the sauce. Season to taste with salt and pepper. Put spinach on the asparagus and pour the sauce over it. Sprinkle the rest of the Parmesan cheese on top. Spread the rest of the fat in small flakes over it. Bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 20 to 30 minutes until golden brown

4. 4

   Preparation time approx. 1 1/2 hours