Label
All
0
Clear all filters

Jeanne Strang

Le Gratin d’Asperges

Asparagus baked in a cheese sauce

Rate this recipe

banner
@recipesswfrance
Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000Goose Fat & Garlic: Country Recipes from South-West France
Goose Fat & Garlic

By Jeanne Strang

Published 1991

  • About

Ingredients

  • 750 g (1½ lb) asparagus tips
  • 60 g (2

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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title