Place 4 quarts water to boil and add 2 tbsp. salt. Preheat oven to 400°F. Blanch asparagus until just tender (1 minute) and remove to ice bath and refresh. Slice into 1/2-inch pieces, retaining top halves aside and mixing bottom halves in a food processor to fine mush. Mix processed asparagus, bechamel sauce, salt, nutmeg, Parmesan, eggs and yolks thoroughly. Add top half pieces and gently fold through.
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