martedì 22 maggio 2012


( This recipe is By Nuxia ) 

1.5 kg Asparagus  
a leek 
2 eggs 
butter and Parmesan cheese to the pan and brown the top 
For the cheese sauce: 
300 g milk 
60 g fontina cheese 
15 g butter 
15 g white flour 
grated parmesan cheese


Peel the asparagus, depriving them of the woody part of stalks. Then boil them in a little salted water and drain still slightly al dente. Put the eggs to thicken while, letting it cook for 10 'exact start boiling. Remove from leek leaves unchecked 6, choosing the most external, long and green. Half a minute to blanch them in lightly salted water. Divide the asparagus into 6 equal piles, each tied with a strip, converted from a leaf of leek. Draw the bunches to the stems, then arrange in a baking dish and, even better, in a baking dish that can go on the table, duly greased. Prepare the sauce: mix the butter with the flour, softened this roux with cold milk poured flush, so bring on the heat and let sauce simmer for about 10 ', then add the cheese in small cubes, one tablespoon of Parmesan and a pinch of salt. Make sure the cheese is completely melted, then remove from heat and liberally sauced bunches of asparagus, leaving tips uncovered. Garnish with pieces of butter and a tablespoon of Parmesan cheese; past the grill just long enough to brown the preparation.Complete with "mimosa", that is, sprinkling it all with eggs, hard boiled, passed through a sieve. (Please note that to prevent the egg from breaking during cooking, some suggest adding a pinch of salt in boiling water)
Recipe of the 2012/02/29

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