This baked asparagus recipe from Nathan Outlaw is a simple starter that would also be a great spring side dish. When shopping for fresh asparagus, try to buy stalks that are equally thick so they will cook evenly.
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Preheat oven to 200°C/gas mark 6
Blanch the asparagus in a large pan of salted water for one minute, then remove and refresh in ice water. When the asparagus are cold, drain and place in a buttered ovenproof dish
20 asparagus spears
salt to season
In a small pan on a medium heat, melt the butter and add the flour. Cook, stirring for 1-2 minutes until lightly golden. Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce. Return to the heat, stir and simmer for 2-3 minutes
50g of butter
50g of flour
450ml of milk
Remove from the heat and beat in the egg yolks, mustard and Worcestershire sauce. Season with salt and pepper and pour over the asparagus. Top with the grated cheddar cheese
1 tsp English mustard
2 egg yolks
1 dash of Worcestershire sauce
black pepper to season
salt to season
175g of cheddar, grated
Place in the oven and cook for 10 minutes until golden brown. Serve immediately
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