Servings:
4
Prep time:
15
Cooking time:
20
INGREDIENTS
- - 20 asparagus
- - 30 gr of rice flour
- - 5 mint leaves
- - 3 sage leaves
- - 1 bay leaf
- - 400 ml of soy, milk
- - Extra virgin olive oil
- - salt
- - Nutmeg
INSTRUCTIONS
- Dissolve the flour in a saucepan with 2 tablespoons of oil, warm it up 1:00 to 2:00 minutes. Stirring without stopping gradually add the soy milk, taking care not to form lumps, then salt lightly and sprinkle with a little of nutmeg. Continue, stirring constantly with a whisk for 6-7 minutes, until the sauce is thick. Remove from the heat, add the mint leaves, lightly chopped sage and bay leaves, then puree with an immersion blender.
- Wash and peel the asparagus stalks (leaving intact the tips) with a vegetable peeler, then boil them in salted water do not cover them for 5 minutes or until they are cooked.
- Arrange the asparagus in a baking dish, cover with the sauce and gratinate in the oven at 190 ° C for 5-6 minutes or until the surface is golden.
