FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

 You are here > Home > Recipes

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

ASPARAGUS WITH PANCETTA

 

The Silver Spoon, Phaidon Press

Serves 4

Ingredients
• 2 1/4 pounds asparagus, spears trimmed
• 2 tablespoons butter, plus extra for greasing
• 1/4 cup Parmesan cheese, freshly grated
• 2 egg yolks
• 1 1/4 cups Bechamel Sauce
• scant 1/2 cup dry white wine
• pinch of freshly grated nutmeg
• 7 ounces pancetta, sliced
• salt and pepper


Directions
Cook the asparagus in salted, boiling water for 15 minutes.

Meanwhile, preheat the oven to 350°F.

Grease an ovenproof dish with butter.

Drain the asparagus and place it in the prepared dish.

Stir the Parmesan and egg yolks into the pan of bechamel sauce and season with salt and pepper.

Set over medium heat, stir in the wine and cook until it has evaporated.

Remove the pan from the heat and stir in the nutmeg.

Place the pancetta slices on top of the asparagus and spoon the sauce over them.

Dot with the butter and bake for 15 minutes until golden and bubbling.

 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015
James T. Ehler and www.FoodReference.com unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  


 

fr-logo-w165

 

 

Popular Pages

Free Food Magazine Subscriptions