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Gratin white asparagus

Gratin white asparagus a different way to enjoy natural asparagus. I discovered them this year and now whenever I can buy them like this, it is not that preserves are neither better nor worse just their taste is different.

I’m going to putthe recipe for 4 people as a first course although as seen in the photo I like it so much that I do not usually eat only two or three.


white asparagus Gratin
white asparagus a different way of cooking asparagus white.

Cuisine: Spanish
Type of recipe: Vegetables
Rations: 4
Preparation time:
Cooking time:
Total time:
  • 8 white asparagus (calculate 2-3 per person, you can put more)
  • 1 liter of water
  • salt to taste
  • 1 teaspoon sugar
  • 8 slices of ham york
  • 50 gr ham in taquitos
  • 60 gr of chives cut into slices
  • 30 g extra virgin olive oil
  • 20 gr wheat flour
  • 300 gr rice milk
  • without lactose cheese for gratin
To cook asparagus:
  1. Wash, peel the asparagus with a peeler and cut the end part of the stem.
  2. Put 1 liter of water in the jar with sugar and salt.
  3. Put the asparagus into the basket and schedule 25 minutes at 120° speed 2.
  4. Once the time is over drain the asparagus well and reserve.
To make the bechamel:
  1. Put the chives and ham in the jar and chop 15 seconds at speed 4. Lower the remnants of the walls with the spatula.
  2. Add the oil and fry 3 minutes, at 100° speed 1, without the measuring cup.
  3. Add flour and fry 1 minute at 80 th speed 5.
  4. Add milk and salt and schedule 5 minutes at 100 th speed 5.
To assemble the dish:
  1. While the bechamel is cooking, roll the asparagus with the slices of york ham.
  2. Put the asparagus in a baking dish.
  3. Pour the bechamel and grated cheese on top and gratin until golden brown.
If the slices of york ham are very large, you can use half.
Canned asparagus can be used if we have little time to prepare the recipe.
Ham is optional, we can also make the recipe if we do not have it at hand.

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