Asparagus Mornay
Asparagus Mornay
Ingredients
Instructions
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Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
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Wash the asparagus spears and trim the tough ends.
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Fill a large pot with water and bring it to a boil over high heat. Add the asparagus spears and blanch them for 2-3 minutes, until bright green and slightly tender. Remove and place in ice water to stop cooking. Drain and set aside.
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In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1 minute to make a roux.
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Slowly pour in the milk while whisking constantly to avoid lumps. Cook for 2-3 minutes until thickened.
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Reduce heat to low and stir in the grated Gruyere and Parmesan cheeses until melted and smooth.
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Season the sauce with salt, pepper, and a pinch of nutmeg.
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Arrange the blanched asparagus in the prepared baking dish in a single layer.
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Pour the cheese sauce over the asparagus, coating evenly.
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Sprinkle breadcrumbs over the top.
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Bake in the preheated oven for 15-20 minutes, until sauce is bubbly and breadcrumbs are golden brown.
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Remove from oven and let cool slightly. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Serving size: 1 serving (approx. 1/4 of recipe)- Calories
- 320 kcal
- Total Fat
- 22 g
- Saturated Fat
- 13 g
- Cholesterol
- 65 mg
- Sodium
- 450 mg
- Total Carbohydrate
- 15 g
- Dietary Fiber
- 3 g
- Sugars
- 6 g
- Protein
- 15 g
Serve this Asparagus Mornay alongside roasted chicken or grilled fish for a complete and satisfying dinner. The creamy cheese sauce and tender asparagus will surely become a family favorite in no time!