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The Silver Spoon, Phaidon Press

Serves 4

• 2 1/4 pounds asparagus, spears trimmed
• 1/4 cup butter, plus extra for greasing
• 1/2 cup Parmesan cheese, freshly grated
• 2 1/2 ounces Emmenthal cheese, thinly sliced
• 1 1/4 cups Bechamel Sauce
• salt

Cook the asparagus in salted, boiling water for approximately 15 minutes, then drain and pat dry.

Meanwhile, preheat the oven to 350°F.

Grease an ovenproof dish with butter.

Arrange half the asparagus spears with the tips pointing inwards in the prepared dish and dot with half the butter.

Sprinkle with the Parmesan, cover with the Emmenthal and pour the bechamel sauce over the cheeses while it is still hot.

Place the remaining asparagus on top and dot with the remaining butter.

Bake for 15 minutes.


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