Asparagus au gratin: layers of mushrooms, crème fraîche and asparagus, sprinkled with gruyere and parmesan cheeses and lots of fresh herbs: a taste of spring in your mouth!
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INGREDIENTS:
- 1 pound of mushrooms
- 1 pound asparagus
- 1/2 cup fresh cream
- 1 clove garlic, minced
- 6-7 green onions
- 1/4 cup roasted garlic bread crumbs
- 1/4 cup Parmesan cheese
- 1/2 cup shredded gruyere cheese
- salt and pepper
- freshly grated nutmeg
- a handful of fresh dill
preparation
- Preheat oven to 400°F.
- Sauté the mushrooms in 1 tablespoon of olive oil with a good pinch of salt and black pepper for 6-7 minutes.
- Blanch the asparagus in boiling water for 3 minutes, then drain and place in cold water.
- Mix the crème fraîche with the chopped garlic, black pepper and salt.
- Mix the breadcrumbs with the Parmesan cheese.
- Place all the sautéed mushrooms in the bottom of a shallow baking dish.
- Drizzle with half of the sour cream sauce, top with half of the breadcrumb-Parmesan mixture and half of the scallions, salt and freshly grated nutmeg.
Start the second layer by placing all the asparagus together on top, pour in the remaining crème fraîche, sprinkle with the remaining Parmesan and breadcrumbs, top with the scallions and all the Gruyère. Finish with another pinch of nutmeg. - Bake at 400° F for 15-20 minutes, or until the top is golden brown. Serve hot and sprinkle with fresh chopped dill.
NOTES
Use two small frying pans, about 6 inches long and about 6 inches wide, or a larger frying pan, twice as large.
