Recipe (english)

Asparagus with cheese sauce

Asparagus with cheese sauce
Quantity Ingredient
500 g Asparagus
Salt
1 tsp Sugar
30 g Butter
500 g New potatoes
20 g Wheat Flour Type 405
0,125 l Milk
50 g Cream
30 g Middle Ages Gouda
1 Egg yolk
White Pepper
150 g Serrano ham

Peel the asparagus, cut off the woody ends and place both in a tall asparagus pot. Fill up with water, add salt, sugar and 10 g butter. Bring the water to the boil. After 10 minutes, remove the peel with a skimmer and place the asparagus in the asparagus broth. Cook asparagus at medium temperature for about 15 minutes until soft. Wash new potatoes and brush well. Put new potatoes with skin in a pot - if you like, you can eat the potatoes with skin. Cover the boiled potatoes with a little water and bring to the boil. Cook at medium heat for about 20 minutes. Put the remaining butter in a saucepan and heat. Add the flour and sauté lightly at medium temperature while stirring. Deglaze with milk and stir well until a creamy sauce is obtained. Fill the roux with 1/8 L asparagus stock and add the cream. Finely grate the middle-aged Gouda and melt in the sauce while stirring. Pour 3 tbsp of the cheese sauce into a small bowl and mix well with egg yolk. Pour back into the cheese sauce and mix. Do not let the cheese sauce boil anymore. Season the cheese sauce with salt and white pepper. Drain the asparagus well and serve with the cheese sauce, new potatoes and thinly sliced Serrano ham.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
511 kcal
43 g
28 g
25 g

(C)opyright by Marions Kochbuch