Gratinated asparagus toasts with Mornay sauce
easy
60 mins
60 mins
Ingredients
- 1.25 kg white asparagus
- 7-10 Tbsp Salt
- 1 pinch Sugar
- 60 g Butter or margarine
- 250 g white mushrooms
- 1 medium onion
- 7-10 Tbsp white pepper
- 25 g Flour
- 1/4 l Vegetable broth (instant)
- 1/4 l Milk
- 1-2 Egg Yolk
- 4-5 Tbsp Whipped cream
- 75 g freshly grated Parmesan cheese
- 7-10 Tbsp grated nutmeg
- 4 discs (approx. 150 g) Super Sandwich Toasts
- 200 g Turkey breast cold cuts in thin slices
- 7-10 Tbsp Picking salad and chervil
- baking paper
Directions
- 1
Wash and peel the asparagus. Cut off the woody ends. Put asparagus in plenty of boiling salted water. Add sugar and 5 g fat and cook the asparagus for 15 - 20 minutes. In the meantime, clean and slice the mushrooms.
- 2
Peel and finely chop the onion. Heat 40 g of fat in a pot and fry the onion in it until it becomes glassy. Add the mushrooms, brown lightly and season with salt and pepper. Dust with flour and sauté briefly.
- 3
Add stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Mix egg yolk and cream. Add 50 g Parmesan cheese to the hot sauce, dissolve in it and alloy the sauce with egg yolk. Do not let the sauce boil anymore and season with salt, pepper and nutmeg.
- 4
Lift the asparagus out of the water and drain well. Roast the slices of toast and place them on a baking tray lined with baking paper. Thickly cover roasted toasts with turkey breast and asparagus and spread the sauce on top.
- 5
Sprinkle with 25 g cheese and spread 15 g fat in flakes on top. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 15 minutes. Serve the asparagus toasts immediately, garnished as desired with salad and chervil.
Nutrition Facts
460 kcal
28 g
27 g
26 g
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