Skip to main content
A Chef's Marketplace of Ingredients,
Fine Foods & Gourmet Gifts.
0 ITEMS, $0.00 CHECKOUT
Gravlax and Stracciatella White Asparagus with Bechamel Sauce Recipe
Gravlax and Stracciatella White Asparagus with Bechamel Sauce Recipe

Gravlax and Stracciatella White Asparagus with Bechamel Sauce Recipe

by
When tender white asparagus are paired with the fresh intensity of dill-rubbed cured salmon Gravlax, it becomes delicious. Add in some runny and sweet Stracciatella cheese and top it all with a decadent Bechamel sauce, and it becomes a culinary masterpiece. 

Prep Time:
Cook Time:
Total Time:
Yield: 4 Side Dish Servings

Gravlax and Stracciatella White Asparagus with Bechamel Sauce Recipe Instructions

Ingredients

Directions

  1. Bring a pot of water with 1 teaspoon of salt to a boil. Add the asparagus and cook for 5 minutes. Remove the asparagus and place into a dish of ice water.
  2. Melt the butter in a sauce pot on medium high heat. Whisk into the melted butter the corn starch until fully incorporated, making a rue. Then add the milk and continue whisking at high heat until the milk begins to boil and thicken. Remove from the heat and add salt and pepper to taste.
  3. Plate the asparagus and wrap the Gravadlax salmon around the bottom half of the asparagus. Pour the Bechamel over the middle 3rd of the asparagus, leaving the tops of the asparagus showing. Then pour the Stracciatella cheese over the bechamel.
  4. Garnish with some micro greens and sliced baby heirloom tomatoes.

Recipe Reviews

0 out of 5 stars rating(0.00)   # of Ratings: 0 Log in to rate this item.There are currently no ratings for this item. Be the first to rate this item.

Recipe Questions And Answers