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Asparagus Gratin

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This creamy baked dish uses the more unusual white asparagus. Some people say the flavour is stronger and better than the green variety.

Serves 2

Ingredients

  • 1 bunch of white asparagus
  • 240 ml of double cream
  • 2 cloves of garlic, chopped
  • Herb crumbs
  • Handful of broken stale white bread/ sour dough
  • 4 tbsp picked parsley
  • 4 tbsp picked tarragon
  • 4 tbsp picked chervil
  • 4 tbsp picked young soft thyme
  • Salt and pepper
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Method

  1. Place the cream and the 2 cloves or garlic into a small pot and reduce by ½. Season with salt and pepper. Prepare the crumbs by blitzing the crumbs and herbs together in a food processor until you get a fine very green crumb mix. Clean and trim the asparagus and blanch.
  2. Place the asparagus into a ceramic dish and pour over the cream. Liberally scatter the herb crumbs over the top of the asparagus and then place into a hot oven (200c) for 5 minutes until the crumbs are crispy and the cream bubbling (put under a grill if you want the crumbs crispier) and serve straight away.
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