After spending almost six weeks cooking for three or four or six or thirteen it’s going to be hard to adjust to cooking for two again.
I don’t count the puppies.
After almost six weeks of having a house full of people (to varying degrees) it will be very empty.
Except for the puppies.
And now I have been informed that we have to run off to the train station to try to do some travel rearranging.
I’ll leave you with some puppy pictures and, for those of you still getting asparagus. a delicious asparagus gratin.
Here’s Guapa, weighing in at 14 kilos (30lbs) – the little piggy….
And Bonita (Bonnie) at a svelte 12 kilos (27lbs)
Fortunately for their humans, they still do sleep very soundly and very often.
12oz (350gr) asparagus
2/3 cup milk
1 tbs butter
1 tbs flour
2 tsp Dijon-style mustard
1/4 cup shredded cheese
1oz (30gr) shredded Parmesan
Asparagus: Trim asparagus spears but leave whole. Bring 2″ (5cm) water to a boil in a pan large enough to hold the spears flat. Blanch the asparagus spears for 2 minutes. Remove and refresh in cold water. Place in a baking dish, large enough to hold them all flat.
Béchamel: Melt butter in a small saucepan. Add flour and cook, stirring with a whisk or fork (making a roux). Slowly add milk, stirring constantly until you have a thick sauce. Stir in cheese, mustard and heat until bubbly. Pour over asparagus.
Bake, 350F (175C) fpr 15 minutes. Top with Parmesan and bake 5 minutes longer.
I made this just before we left for Italy….
I miss asparagus season.