Asparagus au gratin recipe

Recipe for asparagus au gratin

Cook the asparagus in boiling salted water, drain and arrange on an ovenproof dish, staggering the layers in order to expose the tips and hide the stalks. Coat the tips with a layer of Mornay sauce. Place a strip of foil over the uncoated parts. Sprinkle with grated Parmesan cheese, drizzle over melted butter and brown in the oven or under the grill (broiler). Remove the foil just before serving.