Asparagus Spears Mornay

Look forward to this fine asparagus recipe:

Asparagus Mornay means:

Cooked asparagus covered with Mornay sauce and au gratin. This sauce was created in honor of diplomat Philippe Mornay (1549 to 1623), he was advisor to Henry Iv. Of France.

Peel asparagus spears from the head, rinse. Bring water to a boil with salt and butter in a large, shallow saucepan. Add asparagus spears. Simmer 15 min over low heat.

Meanwhile, for sauce, heat light butter or butter in a saucepan. Sprinkle in flour. Stir and sweat for 2 minutes. Then add milk. Cook for 5 minutes.

Season to taste with salt and freshly ground pepper. Fold in grated cheese. Finally, stir egg yolks in a cup with 3 tablespoons of sauce.

Stir repeatedly into sauce form.

Take out asparagus spears. Drain well. Grease an ovenproof dish with butter. Place asparagus spears on it. Cover asparagus heads with Mornay sauce. Sprinkle asparagus spears with grated cheese. Heat butter. Drizzle.

Cook under the heated broiler for 5 minutes until gratinated (au gratin). Rinse tomatoes and dill. Cut the stalks from the tomatoes. Then cut tomatoes into slices.

Serve asparagus on the spot garnished with tomato slices and dill.

Approximately 355 calories/1486 joules.

Additional dishes: Head lettuce and fresh potatoes.

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