Gratinated Green Asparagus with Mustard Sauce

Look forward to this fine asparagus recipe:

Gratinated green asparagus with mustard sauce and rosemary potatoes.

Rinse the asparagus, shorten the ends a little, do not remove the skin.

In a large frying pan boil about 1.5 l of salted water, add sugar and juice of one lemon. Cook the asparagus in it for about 10 minutes until crisp. Drain asparagus well, then place in a large baking dish brushed with a little oil. Preheat the oven to 200 °C

Rinse the potatoes, cut them in half and place them on a small baking tray with the cut surfaces facing upwards. Brush the cut surfaces with oil at the beginning, then sprinkle with rosemary and a little salt.

Put the baking tray in the oven and bake the potatoes for about 30 minutes until golden brown.

For the gratin sauce, peel and chop the shallots. Sauté briefly in butter, extinguish with wine. Add mustard and stir well. Stir the cornflour with the half cream, add to the sauce, let it boil up while stirring, season with salt and pepper. Remove the frying pan from the stove, add half of the Parmesan cheese and let it melt into the sauce while stirring.

Pour the sauce over the asparagus, then sprinkle the remaining grated cheese on top.

After the potatoes have baked for 15 minutes, put the asparagus in the oven and bake for 15 minutes.

Serve together with the potatoes.

It goes well with a green salad.

For 2 people: halve the ingredients, use a smaller casserole dish.

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