Asparagus and Potato Casserole Cooking Recipes

Ingredients :

500 g

2

3

60 g

For the béchamel sauce :

1

2

6

4

2

500 ml

15 g

2 tbsp

cooked asparagus spears

large potatoes, boiled and sliced

spring onions, finely chopped

fresh breadcrumbs

juice of 1 lemon

grated rind of 2 oranges

bay leaf

slices of onion

black peppercorns

parsley stalks

sprigs of thyme

milk

butter

flour

salt and pepper

1. Marinate the asparagus in the lemon juice for 30 minutes.
2. In a suitable casserole dish, alternate layers of sliced potato and asparagus.
3. Sprinkle each layer with grated orange rind and chopped spring onions.
4. Cover layered vegetables with the béchamel sauce and sprinkle breadcrumbs over.
5. Bake in a preheated oven at 180C/350F/Gas 4 for 30 minutes and serve hot.
6. To make béchamel sauce : put bay leaf, onion, peppercorns, parsley and thyme into a pan with the milk and gradually bring to the boil over a low heat.
7. Remove and leave to stand.
8. In another saucepan, melt butter and add flour, stirring until the mixture becomes smooth.
9. Remove from the heat and gradually add the strained milk, stirring constantly until thoroughly blended.
10. Return the saucepan to the heat and stir until the sauce boils and thickens.
11. Season with salt and pepper.

Serves 4

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