Asparagus au Gratin
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- asparagus
- sauce Mornay
- grated Parmesan
- buttered paper
Instructions
- Dress the asparagus in rows, coating the tips of each row with a little sauce Mornay.
- When all are dressed, wrap two thirds of the bundle with a band of buttered paper.
- Mask the part left bare with sauce Mornay and sprinkle with grated Parmesan.
- Glaze briskly under the salamander.
- Remove the paper and serve at once.