1 kg/2 1⁄4lb asparagus, spears trimmed 50 g/2 oz butter, plus extra for greasing
40 g/1 1⁄2 oz Parmesan cheese, freshly grated
65 g/2 1/2 oz Emmenthal cheese, thinly sliced
300 ml/1⁄2 pint Bechamel Sauce


1.Cook the asparagus in salted, boiling water for 15 minutes , then drain and pat dry. Meanwhile, preheat the oven to 180°C/350°F/ Gas Mark 4.
2.Grease an ovenproof dish with butter. Arrange half the asparagus spears with the tips pointing inwards in the prepared dish and dot with half the butter.
3.Sprinkle with the Parmesan, cover with the Emmenthal and pour the bechamel sauce over the cheeses while it is still hot.
4.Place the remaining asparagus on top and dot with the remaining butter. Bake for 15 minutes.

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