Asparagus gratin

    25 min

    You may use either white or green asparagus for this dish. I prefer the white - the flavour is more delicate.

    2 people made this

    Serves: 4 

    • 1 bunch asparagus
    • 50g butter
    • 2 tablespoons plain flour
    • 500ml milk
    • 3 slices ham, finely chopped
    • 75g grated Gruyère cheese
    • salt and ground black pepper

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Bring a pan of salted water to the boil, and cook the asparagus for 4 minutes; drain. Arrange the asparagus in a shallow baking dish.
    2. Preheat the grill.
    3. Make a roux by melting the butter in a saucepan over low heat. Whisk in the flour, and continue to cook until thick. Whisk in the milk briskly, little by little, until you have a smooth sauce.
    4. Pour the béchamel sauce over the asparagus. Scatter the ham pieces on top, then sprinkle evenly with the grated Gruyère cheese.
    5. Grill in the preheated oven, watching carefully, until the top is bubbly and golden, about 5 minutes.

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