Ingredients
- 1 bunch of white asparagus (500 g)
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350 g of baby spinach
- 50 g butter + 1 tbsp. coffee
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50 g all-purpose flour
- 50 cl of semi-skimmed milk
- 1 pinch of nutmeg
- 100 g freshly grated parmesan
Preparation
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Rinse the asparagus and peel the stems. Cut them in half and steam them for 10 minutes.
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Melt the teaspoon of butter in a large skillet. Add the previously rinsed spinach. Cover and cook for 10 minutes over low heat.
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Prepare the béchamel: melt the butter in a saucepan. When it foams, add the flour and whisk vigorously. Pour in the milk little by little, whisking constantly. Season with nutmeg, salt and pepper. Cook, stirring regularly, until the sauce thickens.
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In a baking dish, spread half the cooked spinach, top with half the asparagus stalks, cover with half the béchamel sauce, sprinkle with parmesan and repeat the operation. Bake for 30 min at 180°C. Serve hot.
