Asparagus au Gratin
By Melissa's Corporate Chefs

1 pound Baby Asparagus blanched
3 tablespoons Butter melted
3 tablespoons Flour
1 cup Milk
1 pinch Nutmeg
Salt and Pepper to taste
2 tablespoons Gruyere Cheese grated
1 tablespoon Italian Parsley minced
1/2 tablespoon Meyer Lemons zest
1 tablespoon Parmesan Cheese grated
3 tablespoons Bread Crumbs
1 tablespoon Butter melted
Wash and dry asparagus. Place in a single layer in a gratin dish.
Melt the butter, add the flour, and cook until slightly colored.
Gradually add milk, stirring until nicely thickened.
Cook 5 minutes and season to taste with salt, pepper, and nutmeg. This makes the b├ęchamel sauce.
Pour b├ęchamel sauce over asparagus. Sprinkle with cheese.
Mix together remaining ingredients and top asparagus.
Cook under broiler until cheese is melted and breadcrumbs are brown, approximately 5 minutes.