Asparagus gratin with cheese béchamel

This is an excellent side dish to go with steak!

I mix both green & white asparagus for the recipe. 

Preheat oven to 400˚Start with the béchamel sauce first.

Ingredients

40 grams of butter40 grams of flour1 & 1/2 cup whole milk½ tsp ground nutmeg½ tsp salt¼ tsp black pepper80 grams of grated sharp cheddar cheese (you can experiment with different
cheeses here but i like cheddar)80 grams of grated parmesan cheeseA small amount of fresh breadcrumbs (about a slice)

Instructions


1. In a saucepan, on a medium heat, melt butter and add flour. 

2. Whisk until smooth and gradually add milk whisking away. 
3. Season with salt, pepper and nutmeg. 
Stir until sauce thickens.
4. Remove from heat, add grated cheese, parmesan cheese and black pepper, mix well until melted. Set aside

5. Wash the asparagus under cool running water and trim away the bottom, about 1/3 of the stalk. 

6. Fill a medium to large saucepan with water, about half way to the top. Add salt and bring to a boil. Add the asparagus and reduce heat slightly – cook for 10 minutes, or until crisp and tender, depending on thickness of asparagus. 

7. Drain and place on a buttered oven-proof dish. Pour béchamel sauce over asparagus, drizzle with breadcrumbs. 

8. Cook in a preheated oven for 20 minutes, or until golden. 

Serve hot, this is one of my favorite sides!

 ENJOY