Green asparagus au gratin with Kasseler

Name: Green asparagus au gratin with Kasseler
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g green asparagus; 7-10 Tbsp Salt; 1/4 l Milk; 2 packages Fine light sauce "Dutch style"; 8 discs Kasseler cold cuts (à approx. 15 g); 175 g medieval Gouda cheese; 7-10 Tbsp Chervil; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g green asparagus
7-10 Tbsp Salt
1/4 l Milk
2 packages Fine light sauce "Dutch style"
8 discs Kasseler cold cuts (à approx. 15 g)
175 g medieval Gouda cheese
7-10 Tbsp Chervil
7-10 Tbsp Grease

Directions

1
Cut the woody ends off the asparagus. Wash the asparagus and cook in boiling salted water for 10-12 minutes. Meanwhile grate cheese. Drain the asparagus. Collect the cooking water and measure 1/4 liter.
2
Put asparagus water and milk in a pot and stir in the sauce powder with a whisk. Bring to the boil. Wrap each of approx. 4 asparagus spears with a casserole slice and place them in a greased casserole dish.
3
Pour gravy over it. Spread the cheese over the sauce. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes. Cover the asparagus if necessary. Serve garnished with chervil as desired.
4
Delicious with baguette bread.