Asparagus gratin with spinach leaf

Asparagus gratin with spinach leaf
Quantity Ingredient
1 kg Asparagus
1 Onions
300 g Spinach
20 g Butter
20 g Wheat Flour Type 405
0,125 l Milk
30 g Gouda cheese
Pepper & Salt
0,25 tsp Lemon juice
400 g Potatoes

For the asparagus gratin with leaf spinach best use fresh leaf spinach. Peel the asparagus, cut off the ends. Put both in a high asparagus pot, fill up with water, salt, sugar and add 10 g butter. Bring to the boil, remove skins and sections with a skimmer. Add the asparagus to the cooking water. Cook for 15 minutes on medium heat until firm to the bite. In a saucepan let out 10 g butter. Finely chop onion and garlic and sauté. Wash the spinach leaf, chop coarsely and add to the onions dripping wet. Steam for approx. 5 minutes at medium temperature. Season with salt and pepper. Drain the asparagus and place in a buttered casserole dish. Cover with spinach leaf. Leave out 20 g butter in a saucepan, stir in flour and deglaze with 1/8 l milk. Stir vigorously until the sauce is smooth. Dilute with 1/8 l asparagus stock. Grate the Gouda finely and add to the sauce. Season with pepper, salt and lemon juice. Pour the sauce over the asparagus gratin. Preheat oven to 180°, bake asparagus gratin with spinach leaf for approx. 15 minutes. Serve with pell potatoes.

Servings: 3, Difficulty: 
Preparation time: 45 minutes, Total duration: 1 hour

All data per serving:
338 kcal
50 g
17 g
10 g

(C)opyright by Marions Kochbuch