Le Gratin d’Asperges

Name: Le Gratin d’Asperges (Asparagus baked in a cheese sauce)
Yield: Serves 4
Cuisine: French
Ingredients: 175 g (6 oz) salt belly of pork or 1 slice of jambon de campagne, cubed; salt, pepper, nutmeg; 60 g (2 oz) butter; 575 ml (1 pt) béchamel sauce; 60 g (2 oz) grated cheese; 750 g (1½ lb) asparagus tips

Asparagus baked in a cheese sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

Ingredients

750 g (1½ lb) asparagus tips
60 g (2

Europe
France
Sauce
Mediterranean

Method

Wash and scrape the asparagus, keeping only the tender tips (use the stalks to flavour a soup) and cut these into 3 cm (1¼ in) lengths.

Heat half the butter in a flying pan and colour the asparagus