Currently, we have excellent options to prepare recipes, full of life. With the desire to make the most of seasonal vegetables, we found fresh green asparagus at the Uvita Fair. It is worth integrating the green asparagus in our menu, and this is why.
Compounded by 90% water and with only 25 Kcal per 100g, asparagus are considered a great ally for diets. Its high fiber content also helps intestinal balance, while its diuretic components facilitate kidney function. As if that were not enough, asparagus is packed with minerals (magnesium, calcium) and vitamins (B, E and C), which makes them a very complete food. As you can read, this little vegetable is full of surprises that we should not forget when preparing the shopping list for the market.
Recipe of green asparagus au gratin
And how are they made?
Make the béchamel sauce first. To do this, melt butter in a small saucepan. When it is hot add flour and stir constantly to obtain a mixture without lumps. Add hot milk slowly while stirring. Season with salt and pepper to taste. When the sauce is thick, remove it from the heat. Lightly sauté fresh green asparagus in a pan with a tablespoon of olive oil and finely chopped garlic, until the surface of the asparagus is browned. It should be half cooked, with the inside al dente. Place the sautéed asparagus in an orderly tray or a refractory dish. Pour the béchamel sauce on top and sprinkle with Parmesan cheese. Place the tray in the oven, previously heated to 250 ° C. Once the surface is browned, remove the asparagus from the oven and serve hot.
By Dagmar Reinhard
CONTACT: Feria de Uvita
