Asparagus And Pancetta With Pecorino Fondue
Recipe appetizers for 4 people based on Asparagus - cooking method oven.
Preparation:
Preparation: Cook the asparagus in boiling salted water, drain them, divide them into different bunches and then wrap them with the bacon. Put the asparagus in a pan and then cook them in the oven at 200 degrees for 8 minutes. Prepare the béchamel: mix the butter, oil, flour, milk in a saucepan and cook over low heat. Add the grated pecorino cheese, the egg yolk and continue until cooked through. Arrange the fondue in a bowl with the asparagus on top.
Ingredients:
Ingredients: 300 G Frozen Asparagus - 150 G Rolled Bacon - For the Bechamel: - 1 Knob Butter - 3 Tablespoons Extra-virgin Olive Oil - 50 G Flour - 150 G Milk - For the Rest: - 100 G Tuscan Pecorino Cheese - 1 Egg Yolk - Salt
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