CREAMED ASPARAGUS AND EGGS AU GRATIN
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat oven to 160°C / 325°F.
- Melt butter in a saucepan, add flour, blend well and cook for 1 minute over a gentle heat.
- Pour 220 ml of asparagus liquid and milk into the pan, stirring constantly. Bring slowly to simmering and cook until thickened.
- Adjust seasoning with salt, black pepper and cayenne pepper.
- Lightly grease 1 litre ceramic baking dish, pour in a thin layer of sauce, then top with half the asparagus and half the eggs. Repeat layers and finish with a layer of sauce.
- Sprinkle with breadcrumbs and dot with butter. Bake for about 20 - 22 minutes.
INGREDIENTS
- 250 ml milk
- 75 grams butter
- 75 grams dry breadcrumbs
- 3 tablespoon plain flour
- 1 kg asparagus spears or cuts, drained, liquid reserved
- Freshly ground black pepper and Salt, to taste
- Pinch cayenne pepper
- 6 hard-boiled eggs, quartered
5 comments for “Creamed Asparagus and Eggs Au Gratin”
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