Asparagus and morel gratin recipe

A very simple and quick recipe that is suitable both as a main course and as a side dish.

Preparation time: 45 minutes

Ingredients:

- 1 kg white asparagus tips or broken asparagus

- 1/2 liter of milk

- 100 g grated Gruyère cheese

- 50 g flour

- 30 g butter

- about ten morels

- a few slices of raw ham

- Salt / Pepper / Nutmeg / Cayenne pepper

asparagus

- Heat some water with a pinch of salt and a pinch of sugar

Peel the asparagus and cut it into small pieces.

Let it cook for 25-30 minutes.

Drain the asparagus well

Morels

Soak the morels in hot water for about ten minutes.

Preheat the oven to 180 degrees.

Béchamel sauce

Melt the butter in a saucepan, add the flour, and stir with a wooden spatula. Remove from the heat, stir in the milk, and mix well to prevent lumps. Return to the heat and cook, stirring constantly, until thickened. Season with salt, pepper, a pinch of cayenne pepper, and paper-thin slices of prosciutto.

Place the asparagus in a gratin dish and drain off the water. Add morels and béchamel sauce. Sprinkle with grated Gruyère cheese and bake for 10 minutes.

Bon appetit!