Lockdown Recipe of the Day: Asparagus Crisp

I got this recipe from a neighbour many, many years ago to serve as a starter. My family loved it and over the years it mutated into a pasta dish to serve four to six people, depending on how generous your portions are.

So here are two ways to do it.

 

Ingredients

1 large tin or jar of asparagus pieces or spears

100 g butter

70 g flour

125 ml cream

Liquid from the asparagus tin or jar

Cayenne pepper, salt and pepper to taste

Potato crisps (as much as you like)

Grated Cheddar cheese for topping

Method

Drain asparagus and reserve the liquid. Place the asparagus spears or pieces in a buttered dish or small, individual dishes.

Melt the butter in a saucepan and when bubbling add the flour. Remove from heat and gradually stir in the asparagus liquid a little at a time until finished. Return to heat and stir continuously until thickened. Add the cream and seasoning.

Pour the liquid over the asparagus and cover with grated cheese. Crush the chips and sprinkle on top. Layer it a couple of times (crisps, cheese, crisps, cheese) for a crunchier topping.

Bake at 200℃ for 15 minutes.

Alternative recipe:

To make a pasta dish, double up on all the ingredients, adding precooked pasta of your choice. Layer it with the asparagus, pour over the sauce and prepare the topping as above. Bake at 200℃  for half an hour. DM168/TGIFood

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