Festa Monini: colors, sounds and tastes of Umbria

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Asparagus au gratin

45 min


Green asparagus
1 kg
Grated cheese
5-6 tablespoons
Extra Virgin olive oil
3 tablespoons
White flour
2 tablespoons
2 glasses
1 tablespoon
Bread crumbs
1 tablespoon
as needed


For the asparagus

  • Clean the asparagus, scraping carefully, removing the hard white part and evening out the bottoms. Wash them and tie them in bundles.
  • Boil them, placing them upright in a tall pot with lightly salted water, making sure that the tips are not immersed in water, but are steam cooked. Drain them when they are "al dente" and set them aside.

For the sauce

  • In a saucepan, mix the Extra Virgin olive oil with flour well, so that the mixture is smooth and homogeneous. Then heat it over a medium flame, taking care not to darken the flour too much, slowly add milk constantly stirring. Add salt to taste and a pinch of nutmeg.
  • When the sauce appears soft and smooth, remove it from heat, stir in 3 tablespoons of grated parmigiano cheese, 1 tablespoon of cream combine all ingredients well.

In the oven

  • In a baking dish that has been lightly greased with oil, arrange the asparagus in a single layer, side by side neatly. Cover them with the freshly prepared sauce and sprinkle with the remaining parmigiano mixed with breadcrumbs.
  • Bake at 200°C, for about ten minutes and as soon as a crisp crust is formed, remove from the oven and serve hot.

A little extra

In order to make a white sauce with Extra Virgin olive oil, it is a good idea to choose a delicate oil that does not dominate other ingredients, in this case Monini'sDelicato is excellent.