This easy, cheesy gratin with only five ingredients can be served as a starter with bread, or as a vegetarian main with boiled baby potatoes.
6 people made this
1kg white asparagus
salt to taste
50g butter, plus more for greasing
2 processed cheese triangles, diced
lemon juice to taste
pinch of nutmeg
Method Prep:20min › Cook:40min › Ready in:1hr
Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Remove any woody ends with a knife and cut the spears into bite-sized pieces. Place the asparagus in a large wide pan and cover with lightly salted water. Bring to the boil; reduce heat and simmer gently until the stems are tender and can be easily pierced with a sharp knife, about 20 to 25 minutes. The cooking time varies depending on the thickness of the asparagus. Drain, reserving 125ml of the cooking liquid.
Preheat oven to 180 C / Gas 4. Butter a gratin dish and arrange the asparagus in it.
Pour the reserved cooking liquid into a small saucepan. Heat until simmering; add the butter and stir until it has melted. Add the cheese; stir until melted. Whisk the sauce until smooth and season with lemon juice and nutmeg.
Pour the sauce over the asparagus and bake in the preheated oven until bubbly, about 20 minutes.