Asparagus au Gratin

Asparagus au Gratin

Asparagus served with Sauce Mornay and then sprinkled with cheese, usually Gruyere or Parmesan and lightly browned under the grill.

A Sauce Mornay is a Bechamel Sauce, one of the original mother sauces of France, with added egg yolks and Comte or Gruyere cheese.