Cheesy Asparagus Casserole


°675 g (1 1/2 lb) asparagus, trimmed
°40 g (3 tbsp.) butter
°30 g (3 tbsp.) unbleached all-purpose flour
°375 ml (1 1/2 cups) milk
°100 g (1 cup) grated Gruyere cheese
°35 g (1/2 cup) grated fresh parmesan cheese
°1 pinch ground nutmeg
°15 ml (1 tbsp.) breadcrumbs


Place the grill at the center of the oven. Preheat oven 180°C (350°F). Butter a 28 x 20 cm (11 x 8 in) gratin dish.
In a pot of salted boiling water, blanch the asparagus for 3 minutes. Drain. Place the asparagus in the dish. To book.
In a saucepan over medium heat, melt the butter. Add the flour and cook for 1 minute, stirring with a whisk. Add the milk and bring to a boil, whisking continuously. Remove the saucepan from the heat. Add half of the cheeses and the nutmeg. Stir until the cheese is melted. Salt and pepper.
Pour the béchamel over the asparagus. Sprinkle with the rest of the cheeses and breadcrumbs. Bake for 15 minutes or until asparagus is tender. Serve with fish or grilled meat, if desired.

Enjoy !