Asparagus au Gratin

Ingredients

• Clean a bundle of asparagus
• slightly salted water
• a grate of nutmeg
• a pinch of cayenne
• grated cheese
• bread-crumbs
• small pieces of butter

Method

1. 1

   Cook asparagus in boiling salted water for 20 minutes, then drain.

2. 2

   Prepare a white sauce seasoned with salt, nutmeg, and cayenne.

3. 3

   Layer asparagus in a greased dish with sauce, top with cheese and breadcrumbs, and bake until golden brown.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 36. The excerpt below is the record exactly as published.

sparagus au (Bratin. Clean a bundle of asparagus, cut off the tender portion and tie up in small bundles. Cook for twenty minutes In fast boiling slightly salted water, then drain and let cool. Pre- pare a rich white sauce (bechamel), seasoned with salt, a grate of nutmeg and a pinch of cayenne. Range the cooked asparagus in layers on a greased baking or gratin dish, putting a little of the prepared sauce between the layers of asparagus. Spread some of the sauce over the top and sprinkle with grated cheese and bread-crumbs. Place small pieces of butter

Cook this with the app: pantry check, scaling, and the assistant.