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Asparagus gratin with seed crumb
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by Martha Collison
Serves: 2 or 4 as a side
230g pack asparagus
2 tbsp plain flour
1 tsp Dijon mustard
½ tsp freshly grated nutmeg
50g Gruyère, grated
2 tbsp breadcrumbs
2 tbsp mixed seeds
1. Preheat the oven to 200°C, gas mark 6. Snap off the woody ends of the asparagus (see tip on left), then lay the remaining tips in an ovenproof dish (I like them all facing the same direction).
2. Melt the butter in a small saucepan, then add the flour and whisk over a medium heat for 1 minute. Gradually whisk in the milk until a thick, smooth sauce forms. Stir in the mustard and nutmeg, then remove from the heat, add the cheese and mix until melted. Season.
3. Pour the sauce over the asparagus, leaving the tips exposed, then sprinkle the breadcrumbs and mixed seeds on top. Bake for 15 minutes, then grill for 1-2 minutes to brown the top. Allow to stand for a few minutes, then serve.
Martha’s tip This is a great make-ahead side dish. Once you’ve poured the slightly cooled cheese sauce over the asparagus, cover and refrigerate overnight. Add the toppings and bake as above when ready to eat.
Typical values per serving:
This recipe was first published in May 2021.
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