Cake asparagus

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  • Asparagus, fresh: 1 kg
  • Butter: 30 gr.
  • Salt: taste.
  • Egg: 4
  • Béchamel dense made with butter: 60 gr
  • Flour: 100 gr
  • Milk: ½ liter
  • Salt: ½ spoon
  • Nutmeg, grated: a little bit
  • Slice of cheese or 60 g of grated cheese: 3


Cook the asparagus, drain and cut the part early on in sips. Take them to the fire, in a frying pan with butter and make them dry. Put the part of the horns, the most beautiful, and in the meantime prepare the sauce

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