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Ingredients
- 125 grams Anna’s Country Kitchen Green Asparagus Spears, Drained
- 3/4 cup Italissima Parmigiano Reggiano, Grated
- 3/4 cup Milk
- 5 tbsp Unsalted Butter, Diced
- 3/4 cup All-Purpose Flour
- 1/2 tsp Salt
- 1/4 tsp Cayenne Pepper
- 3 cup Eggs, Room temperature
- 1/2 cup Gruyere Cheese, Shredded
Ingredients
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Instructions
- Cut off the stem ends from the asparagus and discard. Cut the spears on a diagonal into ¼ inch pieces. Set aside. In a heavy saucepan, combine the milk and butter and bring to a boil over medium heat. Sift together flour, salt, and cayenne pepper together into a small bowl. As soon as the milk reaches a boil and the butter has melted, remove from the heat and add the flour mixture all at once. Using a wooden spoon, beat the mixture vigorously until the mixture thickens and pulls away from the sides of the pan, about a minute. Transfer to bowl. Add the eggs, one at a time, beating well after each egg. Let cool for 10 minutes. Preheat oven to 400°F. Line two baking sheets with parchment paper and lightly butter the paper. Add the asparagus, Parmigiano, and Gruyere to the cooled dough and stir to combine. Using a teaspoon, scoop rounded spoonfuls of dough and place on the baking sheet. Space each round about one inch apart. Bake for 20-25 minutes until golden brown. Remove from the oven, transfer to a serving plate and serve.