Zutaten für Asparagus Mornay
- 1 pound fresh asparagus
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup half-and-half
- 1/4 cup chicken bouillon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup grated Swiss cheese
- Not used in recipe
- 1/4 cup water
- 1 tablespoon reserved asparagus cooking liquid
- 1 cup grated Gruyère cheese
- 1/4 cup panko bread crumbs
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Zubereitung von Asparagus Mornay
- Snap off the tough ends of 1 pound asparagus spears.
- In a large skillet, cook asparagus in 1/4 cup of water over medium heat until crisp-tender, about 6-8 minutes.
- Drain the asparagus well, reserving about 1 tablespoon of cooking liquid.
- Preheat your broiler to high.
- Arrange asparagus spears in a greased 1 1/2-quart baking dish.
- In a small saucepan, melt 2 tablespoons of butter over low heat.
- Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly to form a roux.
- Gradually whisk in 1 cup of half-and-half, 1/4 cup chicken bouillon (or vegetable bouillon for vegetarian option), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring the sauce to a simmer over medium heat, stirring frequently until thickened, about 2 minutes.
- Remove from heat and stir in 1 cup of grated Gruyère cheese (or a similar melting cheese) until completely melted and smooth.
- Stir in 1 tablespoon of the reserved asparagus cooking liquid to create a smoother sauce.
- Pour the cheese sauce evenly over the asparagus in the baking dish.
- Sprinkle generously with 1/4 cup of panko bread crumbs.
- Broil 6 inches from the heat for 3-5 minutes, or until the bread crumbs are golden brown and the asparagus is bubbly.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
14g
Fat
43g
Carbs
3g
