Asparagus Spears with Sauce Mornay

Peel the asparagus well from the head, thickening towards the end. At the end cut about 1 cm small.

Bundle the asparagus spears and cook them in salted water seasoned with sugar and butter for 15 min.

In the meantime, for the sauce, heat the whipping cream and milk, season with white pepper and salt and stir in the egg yolks whisked with cheese at low temperature. Stir gently until the sauce thickens. Remove from the heat.

4. layer the drained asparagus spears in the gratin dish.

5. top each layer at the heads with sauce. Sprinkle the remaining cheese on top and drizzle the warmed butter over the top.

6. cover the uncovered part with buttered parchment paper.

Bake in the heated oven (225Grd C) or under the broiler for 5-7 minutes. Do not allow the sauce to brown or it will taste bitter.

Serve with new potatoes fried in butter.

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