The flowers are coming so fast in my yard! and the Asparagus are spreading in the markets. My house is among those dying for asparagus. They would always eat them the same way, cold with vinaigrette.
I tried yesterday evening a new recipe, for a change : peel and boil the asparagus for 10 min ; roll 4 of them in a ham slice ; make a Parmiggiano Bechamel or white sauce (3tbsp of butter melted in a sauce pan, add 3 tbsp of flour, whip vigourously and add 2 cups of milk and cook slowly for 10min until it gets thick, then add the 1/3 cup of grated parmiggiano) ; pour this sauce on the asparagus and ham ; spread shredded swiss cheese on top and put it in the oven (400F) for 20 min and finish with 5 min broil. Delicious! Even Gabriel, my local fan of vinaigrette, loved it.
You can adapt this idea with leeks, broccolis, cauliflower or boiled endives (very French indeed).
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If you make this with endives, you've got chicons gratin, a great classic of Belgian cuisine...
ReplyDeleteand also green beans ! i actually make a mediterraneen version of this (my family is not big on bechamel) with steamed asparagus and green beans that i roll in small bunches inside a slice of parma + provolone and hop in the oven. not bad either...
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