3980 Asperges au Gratin

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Arrange the cooked asparagus in rows on a dish and coat the heads of each row with Sauce Mornay. Cover two-thirds of the unsauced part with a band of buttered paper and coat the rest with more sauce. Sprinkle with grated Parmesan and glaze quickly under the salamander. Remove the paper and serve immediately.