Asparagus Gratin
Recipe by Ben O'Donoghue
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
Method
- 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.
- 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.
