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Asparagus Mornay (March 1991)

Make Asparagus Mornay (March 1991) at home with Flour, Butter, Milk, Swiss Cheese Grated, and Parmesan Cheese Grated. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tbsp
• 1/2 cup
• 1/2 cup
• 1/4 cup
• 1 tbsp
• 1/2 cup

Method (preview)

1. 1

   1. Peel asparagus and cook for 6-10 minutes in water. Add salt.

2. 2

   2. Drain carefully not to break tips.

3. 3

   3. Roll one asparagus in each slice of ham.

4. 4

   4. Place rolls in a buttered baking dish. Set aside.

5. 5

   Melt butter and cook chopped onions until they're soft.

6. 6

   Add flour to make a roux about 2 minutes.

7. 7

   Let it cool down a little.

8. 8

   6. Bring it back to the heat and stir in milk until it thickens.

9. 9

   Add cream, stir and let cook for 5 minutes.

10. 10

    7. Season with salt, pepper, and nutmeg.

11. 11

    8. Remove from the heat, and add the egg yolk, stirring well.

12. 12

    9. Stir in the grated Swiss cheese.

13. 13

    10. Spoon the sauce over the asparagus roll, sprinkle with Parmesan cheese on top, and bake for 20 minutes.