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グラタン（アスパラガスのグラタン）｜オテル・ドゥ・ミクニさんのレシピ書き起こし

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Hotel de Mikuni

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Ingredients

グリーンアスパラガス : 6本
牛乳 : 350ml
無塩バター : 25g
薄力粉 : 30g
チーズ(ピザ用) : 30g
塩 : 適量
胡椒 : 適量

Time required

30minutes

Procedure

1) cut asparagus 01:11
Peel off the skin from the roots of the asparagus with a peeler.
Cut into 3 equal parts and separate the cut parts.
Grease a gratin dish with butter (not listed).
2) boil the asparagus 03:02
Put the milk and the hard part of the asparagus in a pan and heat over high heat.
Once boiling, add the middle part of the asparagus and boil.
Add the remaining asparagus and boil.
Turn off the heat, remove the asparagus and put it in a baking dish.
3) make white sauce 06:01
When the temperature of the milk in 2 drops, add the cake flour little by little and mix each time.
Add salt, pepper, and unsalted butter in that order, and mix each time.
Put a small amount of cheese on the gratin dish of 2.
Heat the sauce and turn off the heat as soon as it boils.
4) 焼く 08:50
Put 3 in a gratin dish and top with the rest of the cheese.
Bake in an oven preheated to 200 degrees for 15 minutes, take out and it's done.

Point

・Spread the butter from Step 1 all over the baking dish.
・When boiling the asparagus, put the hard part first and boil at different times.
・You can add asparagus flavor to the white sauce by boiling the asparagus in milk.
・If the milk is hot, it will become lumpy when you add the cake flour, so let it cool before adding it.
Place the asparagus hard part down in the gratin dish.
・After adding the cake flour, mix until there are no lumps.