Asparagus recipe: AsparaGUS BERNER ART

The asparagus in salted water, peel and a pinch of Sugar
soft boil.

For the sauce first finely chop the shallot in the butter and stew
.

mix the flour, the broth will give instant and with the
whisk the cream including stir. With nutmeg, thyme, pepper and salt
the pan from the heat. Finally, the cheese
coarse rub and work.

The asparagus blot dry on a dish plate, the ham
about, so that the Spargeköpfe visible. With the cover
sauce and another minute under the grill gratinieren.

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