This creamy baked dish uses the more unusual white asparagus. Some people say the flavour is stronger and better than the green variety.
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.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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