Asparagus Gratin

Total time: 30 minutes
    Quickly blanched asparagus are finished in the oven with a light cheese sauce. Can be made ahead and baked at the last minute and easily doubled or tripled for a buffet or party.  I put them in small, individual casseroles.

 Ingredients:

• 10oz (300gr) asparagus spears
• 2 tsp butter
• 2 tsp flour
• 1 tsp Dijon-style mustard
• 1/2 cup (4oz, 120ml) milk
• 1/3 cup (1.5oz, 45gr) Gruyère cheese, shredded
• 1/2 tsp paprika

 Instructions:

• Trim asparagus, trim to fit baking dish if needed.
• Bring a medium pan of water to boil and blanch the asparagus for 3 minutes, 4 minutes if very thick. 
• Drain and rinse with cold water. 
• In a small saucepan, melt butter. 
• Add flour and cook, stirring with a whisk or fork.
• Slowly add milk, stirring constantly until you have a thick sauce.
• Stir in mustard. 
• Remove from heat and add cheese, stirring well.
• To finish: 
• Arrange asparagus in 1 or 2 baking dishes, just large enough to hold the asparagus. 
• Spoon the cheese sauce over the top, sprinkle with paprika and bake, 400F (200C) for 10 minutes, until the sauce is browned and bubbly.
• Remove and serve.