John Myers
Asparagus Gratin with Feta Cheese Gratin
The perfect asparagus gratin with feta cheese gratin recipe with a picture and simple step-by-step instructions.
- 500 g Fresh white asparagus
- 3 Poles Asparagus green fresh
- 3 small New potatoes (peeled)
- 6 Piece Red and yellow date tomatoes
- 2 Toes Garlic fresh
- 1 pole Spring onion cut diagonally
- Lemon slices + sugar + salt
- 100 Milliliters Cream
- 100 Milliliters Milk
- 1 half pck. Feta cheese (crumbled)
- Salt, pepper from the mill
- Quiche lift me with a form
- Butter to butter
The preparations :
- Prepare a large saucepan with water, lemon wedges, sugar + salt. The shape made from butter. Preheat the convection oven to 180 °. Peel the potatoes, peel the asparagus, small saucepan for the cream-milk mixture
- First I add the asparagus to the water with lemon wedges, sugar + salt and a small dollop of butter, let it simmer gently for about 15 minutes. I bring the milk with the cream to the boil, season them, cut the garlic into thin slices, the spring onions as well and add them to the milk-cream mixture. Season with salt and pepper, please. Then I grate the potatoes into wafer-thin slices which simmer gently in the milk cream for a short time.
- The asparagus should be ready by now, I lift it out of its water bath, cut it to size as I need it and place it in the quiche pan all around. Lift out the potato slices with a sieve and put them in the form of a circle. I pour the liquid on, crumble the cheese, put the tomatoes on top, maybe a few small flakes of butter and put it in the oven. For about 30-35 min.
- Now serve with a fine thread of olive oil, a few drops of my great balsamic vinegar from Tuscany and a great meal is on the table in front of you.
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