Bea came over and joined us for dinner. We started with a home made creation: Asparagus with a Parmesan-Béchamel Gratin.
We followed the Asparagus with the Veal Ragu Pasta that we had made from the leftover veal shanks
Asparagus with Parmesan-Béchamel Gratin
· Break-off the Asparagus tough ends
· Place in Boiling water for 2-3 minutes to partially cook, you don’t want them to be mushy
· Make a Béchamel Sauce, we use Julia Child’s recipe.
· Add about 1 cup grated Parmesan Cheese to the Béchamel Sauce, stirring well.
· Place the Asparagus on an oven proof pan, cover with the Béchamel Sauce and place under the broiler until golden brown – just a few minutes.
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