2 bunches Asparagus ((about 20 spears), washed and trimmed)
50g Plain Flour
2 Egg Yolks
1 teaspoon Smooth Mustard (I used Maille honey mustard, the original recipe recommend English)
1 drizzle Worcester Sauce
Salt and Black Pepper (to taste)
175g Grated Cheddar (I used Davidstow Cornish Crackler which is strong, so needed rather less cheese)
Pre heat the oven to 200c
Place the asparagus spears in a microwaveable container, cover with boiling water from the kettle and zap in the microwave for 30 seconds.
Drain and refresh in cold water
Melt the butter in a small pan, add the flour and cook, stirring for a couple of minutes
Gradually add in the milk, stirring continuously, till you have a smooth sauce about the consistency of double cream
Simmer the sauce for a couple of minutes (this helps remove any floury taste)
Remove the sauce from the heat, beat in the egg yolks, mustard and worcester sauce. Season to taste
Place the asparagus spears in a buttered baking dish, cover with sauce and then top with grated cheese.
Bake in the oven for about 10 minutes till the spears are tender
If necessary finish under the grill so the top is golden brown
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