Asparagus and Bacon Gratin
1 can/jar of white asparagus spears
2 rashes of bacon, finely chopped
1/2 cup of frozen mixed peas and carrots
2 tablespoons butter
2 tablespoons plain flour
1 cup of milk
2 tablespoons grated mozzarella cheese
Makes approx. 4 servings
The trick to a smooth and flavoursome white sauce is to intensify
the milk with various ingredients and strain the ingredients through
a strainer to come up with a lump free tasty milk base. Remember
to allow the milk mixture to cool before adding it to the butter
otherwise you may form a lumpy sauce (if you can't wait, pop the
milk mixture into the fridge to cool down quicker).
1. Pour milk, carrots, peas and onion into a small saucepan and
simmer on a low heat for approx. 15 mins, stirring occasionally.
Allow to completely cool. Strain the milk mixture through a sieve,
keeping all the liquid and discarding the pulp. Set aside.
2. Heat butter on a very low heat until melted. Stir in flour.
Cook on a low heat for 1min. Take pan off the heat and add 1/4 of
the cool milk mixture, stirring constantly. Add the rest of the
milk gradually. Place back on the stove and bring to a low simmer
for approx 4 mins. Place in serving bowl.
3. With a sharp knife chop each asparagus spear into thirds. Trim
all visible fat from the bacon and cut into fine pieces. Place both
separately in serving dish
At the raclette grill:
Place a few asparagus pieces in a raclette pan. Add a spoonful of
sauce and top with 1/2 teaspoon bacon and 1/2 teaspoon grated cheese.
Grill until slightly golden.
Serve with sliced boiled potatoes or pasta spirals.
Please note: If you like this recipe please also have a
look at our raclette
recipe book, full of mouth-watering recipes like this one!
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