Ingredients

1 kg/2 1⁄4 lb asparagus, spears trimmed 25 g/1 oz butter, plus extra for greasing
40 g/1 1⁄2 oz Parmesan cheese, freshly grated 2 egg yolks
300 ml/1⁄2 pint Bechamel Sauce 100 ml/3 1⁄2 fl oz dry white wine
pinch of freshly grated nutmeg 200 g/7 oz pancetta, sliced • salt and pepper

Instructions

1.Cook the asparagus in salted, boiling water for 15 minutes. Meanwhile, preheat the oven to 180°C/350°F/Gas Mark 4. Grease an ovenproof dish with butter. Drain the asparagus and place it in the prepared dish.
2.Stir the Parmesan and egg yolks into the pan of bechamel sauce and season with salt and pepper. Set over a medium heat, stir in the wine and cook until it has evaporated. Remove the pan from the heat and stir in the nutmeg.
3. Place the pancetta slices on top of the asparagus and spoon the sauce over them. Dot with the butter and bake for 15 minutes until golden and bubbling.

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