Asparagus and Cauliflower Cheese

Proper, flavoursome Spanish cheeses make this a fantastic, gutsy, grown up supper dish. The fresh Spring asparagus and cauliflower go so well together and a full bodied Torres wine really compliments the flavours.

You will need:

1 medium cauliflower, cleaned and broken into florets
1 bunch of asparagus, trimmed of all the tough ends
50g plain flour
50g butter
½ tablespoon Dijon mustard
pint milk
50g Spanish semicurado cheese
30g Flor d’Esgueva Manchego Cheese
Salt to season

Method

• Cook the asparagus and the cauliflower in fast boiling salted water for around 6-8 minutes until just tender, drain and set aside.

• Next m ake the cheese sauce by placing the milk, flour, butter, salt and pepper into a large saucepan over a gentle heat and whisk continuously until the sauce is thick, smooth and glossy.

• Add the grated cheeses and the mustard and simmer gently for around 5 minutes.

• Combine the sauce with the vegetables and place in a cazuela.

• Top with a little more grated cheese and a pinch of smoked paprika if you wish.

• Place under the grill for 10 minutes until the cheese is golden and bubbling.

• Serve immediately.

Serves 4