Asparagus with cheese and sauce

5 servings


Peel
1. 2 kg of asparagus, cut into pieces, boil slightly in salted boiling water, strain. Grease the deep dish with oil and sprinkle with crumbs, lay asparagus on it in layers, sprinkle each layer with grated cheese and sprinkle with oil. Cool 0. 5 cups of asparagus decoction, scatter with 3 teaspoons of flour, pour it into a thin stream, stirring constantly, into a glass of boiling decoction. When it boils and thickens, add * 0. 5 cups of cream, salt, stir, pour asparagus. Sprinkle with cheese and crumbs, drizzle with butter, let gradually brown in the oven. To make the sauce, the asparagus decoction can be replaced with cream. Serve the oil.