1 no ingredients
Directions
2 TB unsalted butter
3 TB flour
1 1/4 c milk
1 c chicken broth
1/2 c grated sharp white cheddar,
: Swiss or Parmesan cheese
: Salt and freshly ground
: black pepper
1 lb asparagus, -- peeled and
: cooked
4 hard boiled eggs, -- thinly
: sliced
1/4 c fresh bread crumbs mixed
: with
1/4 c grated cheese (same type you
: added to the sauce)
1 TB melted butter
In a small saucepan heat the butter until frothy. Stir in the flour
and cook slowly, stirring constantly, for a minute. Add the milk and
broth, whisking vigorously and bring the liquid to a boil. Reduce the
heat and simmer the sauce for 3 to 5 minutes. Stir in the cheese,
remove the sauce from the heat and whisk it just until the cheese has
melted. Season to taste with salt and pepper. Preheat the oven to 425
degrees.
Arrange the asparagus in the bottom of a baking dish. Top with sliced
eggs and spoon the sauce over the top. Top with bread crumbs mixed
with cheese and drizzle melted butter over the top. Bake for 20
minutes or until the cheese sauce is bubbly.
Yield: 2 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6664
Date: Wed, 16 Oct 1996 14:43:49
~0400
Servings: 4 servings
Asparagus Gratin Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Written recipes as an idea can be traced way back into distant history, certainly as far back into history as ancient Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, are a few tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. As we move into Roman times 25BC a roman called Apicius created a number of documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient chefs used a wide range of aromatic flavors, including many that are still in use today for example basil, fennel and parsley. As we move on, we find some books from the fourteenth century : one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the indian curry that is served today, but rather accounts of the types of meals on the tables of the upper classes of that time. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from the East, including spices like parsley, basil and rosemary. These new culinary innovations caused a surge in books on cooking, some of which still exist in private libraries. By the advent of the 20th century, cookbooks were greatly in demand due to increased literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Asparagus Gratin recipe.
