Asparagus Gratin | Terroir Fribourg
Preparation Peel the asparagus and cook them in lightly salted water for 15 min. Drain the asparagus. Butter a gratin dish and arrange the asparagus inside. Sli
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Ingredients
- 1 kg white or green asparagus
- 500 g country ham
- 1 l béchamel sauce
- 100 g grated Gruyère AOP
- 50 g butter
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