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 You cannot beat English asparagus and we are lucky to have local growers where you can buy it freshly picked. But sadly the asparagus season is fast coming to an end for this year, so let’s make the most of it while we still can. Asparagus Gratin is an easy dish to make and is great served with fresh crusty white bread and butter.
Ingredients: (serves 4 as a vegetable accompaniment or 2 as a main dish)
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1lb (450g) asparagus (approx 20 spears)
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Finely grated zest of a lemon
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2 eggs, softly boiled
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2oz (50g) fresh white breadcrumbs
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Freshly ground black pepper
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2oz (50g) Emmental cheese, grated
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1oz (25g) walnut pieces
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A little butter for greasing
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Method:
- Trim any woody parts off the asparagus and cook in boiling water for 4 – 5 minutes (depending on the thickness of the stalks)
- Drain and place in a buttered oven proof dish.
- Peel and chop the softly boiled eggs and sprinkle over the asparagus.
- Combine the rest of the ingredients and sprinkle over the asparagus and egg.
- Bake in the oven at 200°C/400°F/Gas Mark 6 for about 20 minutes until the topping is golden.
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