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

Potage aux primeurs - Spring time soup

I don't even know how to pronounce this delicious French soup inspired by blogging 

food Goddess Mimi. 

I love soups and it was very easy to find all ingredients at the farmers market this morning. 

Even Loui looks forward to goodies from the local market.

This is a very simple and tasty recipe, 

I love it as a starter or even just alone.

Ingredients
2 leeks, cut into julienne strips
1 cup of fresh green peas 
1 large carrot, cut in julienne strips
2 turnips, diced very finely
2 quarts of organic chicken stock

Salt and pepper to taste

A handful of parsley, chopped (to be sprinkled over soup when served)
4 egg yolks

Instructions:

1. Wash all vegetables, slice and chop according to ingredients list above.  

2. In a large pot, bring the stock to a boil and add all the vegetables except the peas.

  

3. Boil 5 minutes and add peas. Turn the heat down and leave to simmer for 12-15 minutes, or until all vegetables are tender.

 4. Whisk egg yolks in a small bowl, add 4 tablespoons of  the soup to blend.  

5. Take soup off the heat and add the egg yolks, making sure to whisk continuously to avoid any egg curdling.

6. Season with salt and pepper to your taste 

  

Serve immediately and top with parsley leaves, 

Enjoy!