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Outstanding - anything that gets my DM to eat her greens and lick her lips gets nothing less. Now I did divert a little using 200 grams of baby asparagus which I microwaved (900 watt) for 1 1/2 minutes and then tossed and did for a further minute and put in a square corningware baking dish. Made the sauce as directed (using the liquid from the microwaved asparagus) and poured it over the asparagus and folded it through and then topped it and put it in the oven for 20 minutes. Next time though I would omit the eggs and I think it could work really well with lightly steamed cauliflower. This fed 4 of us as a side to steak and other steamed vegetables. Thank you Polly_Waffle_Kid and your great grandmother, made for Edition 8 - Make My Recipe.

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I'mPat June 05, 2009

Like Elmotoo, I used fresh asparagus and microwaved it for 2 minutes, then used the liquid. I remember making cauliflower mornay at school like this, with the hard-boiled egg - and that was quite a few years ago! Delicious recipe and very generous servings. We had it with fillet steak so there was some left-overs but I think I could eat this just on it's own. I didn't use all the cheese as I ran out of cheddar so I used about half cheddar and half gouda. I used some of the 125g for the top instead of putting it all in the sauce. The sauce was very cheesy and thick - that's a good thing - and the nutmeg was an interesting addition. Sorry, didn't take a photo because I just wanted to get straight into it but it looked good too.

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RonaNZ November 10, 2007

I found this to be very good. My husband and I had it as dinner the other night. All I'd do different would be to add a couple more eggs.

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Barb in WNY June 09, 2007

Something went wrong. I steamed fresh asparagus in the microwave & reserved that liquid to use (1c). I doubled it all because we're a family of 4 & love asparagus. I ended up with too much sauce & it was gloppy. I was expecting something more delicate, I think. Thank you for sharing!

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Elmotoo May 09, 2007
Asparagus Mornay