Asparagus au gratin, baked, boiled
Instructions
baked Asparagus with speck and worcester
Delete the hard part of the asparagus with a knife. Gently scrape the leftover piece of stem avoiding the spikes. Wash the asparagus and drain. Bring to a boil in a pot a liter of salt water, with 2 tablespoons of lemon juice.
Formed with 4 asparagus bunches and tie it up with a few turns of twine. Place standing in the pot, leaving the ends out of the water. Please return to the boil and cook for 8 m.
Raised the bunches with 2 forks and let them drain well in colander. Remove the Twine.
Preheat oven to 220° c melt the butter in a small frying pan, saucepan, heat the onion for one minute, stirring. Squirt 1/2 with a glass of water and let it evaporate over a medium heat, add salt and pepper.
Roll 4 pieces of baking paper on the work surface, lay over the slices of bacon and place on these asparagus. Cut some in half vertically. Toss with onion and parsley, close tightly the wrappers and place them on the baking plate.
Bake and cook for 15 m open to cartocci cut cross and raised the flaps. Vegetables sprayed with Worcester mix lemon juice and serve immediately.
Below we propose two alternatives for cooking asparagus:
Boiled with white wine sauce
Boil asparagus 1 kg as is indicated in the recipe above, should be tender, but still crisp (12-15 minutes depending on the size). Drain, remove the Twine and place on a serving dish. Meanwhile, bring to a boil in a pan a glass of wine and a vegetable broth and reduce by half. In a bowl mix 100 ml of cream with a teaspoon potato flour and pour in the pan. Cook for 2-3 minutes with no boil stirring with a wooden spoon. Add salt and white pepper and finish with chopped Chervil. Pour the sauce over the warm asparagus with salmon ROE and clumps of Chervil. Suitable as a starter.
Gratinated with Parmesan
Boil asparagus 1 kg as is shown in the main recipe. Cut the most soda of the stems and shake it with 2 tablespoons chopped onion and 300 ml milk. In a nonstick saucepan, melt 30 g butter, add 20 g of flour, stirring with a wooden spoon. Add the smoothie, add salt and pepper with white pepper and bring slowly to a boil without ceasing to stir with a wooden spoon. Incorporated to salsa, out of the fire, 30 g of grated Parmesan and 1 tablespoon chopped tarragon. Arrange asparagus in a buttered baking dish, sprinkle them with the sauce, spolverizzateli with more Parmesan and gratinate in the oven 10 minutes to 110ø. Garnish with Tarragon. Suitable as a main dish.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 1 kg of green asparagus of medium thickness
- 4 tablespoons lemon juice
- 40 g butter
- 2 tablespoons chopped onion
- 120 g of sliced Bacon
- 2 teaspoons Worcestershire sauce
- 4 sprigs of parsley
- salt and pepper