This is a wonderful way to prepare asparagus which you can use as main or as side dish.
Originally I prepared the sauce/topping for potatoes gratin (modified from mini potato gratins by ImPat), but I found that this would be perfect for asparagus as well. I let to you open the possibility to use potatoes and asparagus at the same time, this would save you a lot of time in the kitchen. The sauce is a variation of a béchamel sauce, but it much richer in taste and cheesy.
In any case this is much lighter than other mayo-asparagus recipes or asparagus with Béarnaise sauce and I really love this much more in this was.
Suggestion 1: you can make this lighter replacing part of the butter by olive oil, using light milk and light cheese.
Suggestion 2: instead simply milk you can use 150 ml milk + 50 ml white wine or you can add some brandy.
200 ml milk, if possible warmed (for example with microwave)
1 tablespoon Dijon mustard, best if coarse grain
3 tablespoons fresh savory, chopped (or 1 teaspoon dry thyme leaves) or other herbs to taste
2 green onions, finely chopped
Salt and pepper to taste
1/2-1 cup grated cheese, quantity and quality to taste
Preheat the oven to 220°C/430°F.
Place asparagus in a big skillet, add one cup of water and boil until they begin to turn tender. Depending on the quality they take 3-10 minutes. Drain, place in a greased baking dish and set aside; keep warm.
In the meantime fry the onion in the butter until translucent, add garlic and fry for one more minute.
Add flour and stir well until combined.
Remove from heat, add milk and whisk until well combined and flour is dissolved. Return to the heat and cook until it thickens. Remove from heat.
Add mustard, savory and spring onion, adjust with salt and pepper to taste.
Pour sauce over the asparagus, top with cheese and place immediately in the oven
Celebrate spring going out and collecting edible flower, herbs and arranging them to prepare a salad!
I love wild food and I prepare often wonderful dishes with this, but recommend you to use ONLY what you know and you are sure it’s edible!
This dish composition started in my mind a few days ago as I discovered how wonderful roasted cherries… and I are still have some in the freezer! The new cherries season is approaching it’s a must use what I’ve stored from last year.
Bitter cress! Actually a lot of hairy bitter cress is growing in my garden. Long time ago a Chinese friend saw in this in my garden and he said that in China they have to “buy” it … and here is a weed! Well, not today, today this came on our dish and, yum, how good it is!
2 medium quinces or 4 small quinces (total weigh before peeling and coring about 800 g)
1/2 cups sweet wine
1 cinnamon stick
6 cloves (it works even using only 150g!)
100 g sugar
1 cups flour (you may mix it with whole wheat flour)
1/3 cup margarine or 1/3 cup butter
1/2 teaspoon salt
1 pinch baking powder
cold water (about 1 tablespoons)
1 eggs, lightly beaten to brush (optional)
Prepare a bowl with enough water to cover quinces when halved. Add lemon juice.
Peel the quinces, and make slices cutting tangentially around the hard core. Place the slices directly into the bowl with lemon juice as soon as possible.
Place the slices in a skillet, add wine and spices to the bottom of the skilled. Cover the quinces with the sugar.
Cover with a lid and bring to boil, as soon as the boiling point is reached reduce the heat and let simmer for about 1 1/2 – 2 hours or until softened and color turned red. Check liquid from time to time and if necessary add a few tablespoons water from time to time. As more you cook the as reddish they will turn, I noticed that they turn also translucent.
Remove from the heat and let cool down.
Combine flour, margarine, salt and baking powder with a pastry blender or fork until balls are the size of large peas.
Add egg and cold water working with the fork until the bowl starts to clean itself.
Preheat oven to 450°F/230°C.
Place a sheet baking paper on the bottom of you baking mold (I used a Springform, a mold with removable bottom).
Arrange the quince on the bottom of the mold, let 1 cm (1/3 inch) free. Reserve the liquid.
Roll out the dough on a floured surface to the size of 2 cm wider than the mold. Transfer the disk over the quinces and press down the dough on the reserved border for the “walls of the crust”.
Bake 30 minutes or until the crust result crisp and golden brown. Let cool down 10 minutes and invert on a serving plate. Carefully remove the baking paper.
Spread the reserved juice over the quinces.
Serve warm with some ice-cream or at room temperature.