Our recipe for the asparagus season:
For the vegetables
- 1500 g asparagus (white)
- 400 g broccoli
- 2 tomatoes
- 2 slices of lemon
- salt, sugar, nutmeg
For the sauce
- 40 g flour (e.g. wholemeal spelt or wheat flour)
- 30 g butter
- 350 ml asparagus stock
- 200 ml milk
- 200 g Gouda, grated (or similar hard cheese, e.g. mountain cheese, Emmental, Cheddar)
- 1 tbsp. lemon juice
- salt, pepper, sugar
On the side:
- 12 new potatoes
Preparing the vegetables: Peel the asparagus. Bring water to the boil in an asparagus pot or oval pot, add some salt, a pinch of sugar and slices of lemon and cook the asparagus in it for approx. 10 - 20 minutes (depending on the thickness of the spears). Remove the asparagus, drain it and place it in a greased casserole dish. Remove the stock from the heat and leave it to cool.
Wash the broccoli and divide it into small florets. Bring water to the boil, season with salt and nutmeg and cook the broccoli in it for max. 2 – 3 minutes. Drain and add to the asparagus in the casserole dish.
Wash the tomatoes, cut into small cubes and distribute over the asparagus and the broccoli.
Preparing the sauce: Melt the butter in a pan over a low heat, sprinkle with flour and sweat both briefly until the flour is light yellow. Now first stir in the cooled asparagus stock with a whisk and then add the milk. Continue beating until the sauce is free from lumps. Season to taste with salt, sugar, lemon juice and ground pepper, mix in the grated cheese.
Preparing the gratin: Pour the sauce over the vegetables in the casserole dish. Brown in the oven for approx. 15 minutes at 160° C.
For the side: Wash the new potatoes in their skins, cut out sprouting and green parts. Bring water to the boil in a pan, salt it and add the potatoes. The water should hardly cover the potatoes. Bring to the boil again and cook at a medium heat for approx. 15 minutes. Cut chives into small pieces. Peel the potatoes, garnish with some butter and chives and serve.
Total time: ca. 40 Min.
Calories p.p.111: ca. 349 kCal./5830,8 Kj.