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Asparagus under the hood

updated

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Ingredients for 2 servings:

  • 800 g asparagus, green
  • 400 g potatoes
  • 100 ml crème fraîche or yogurt
  • 50 ml cream
  • 125 ml vegetable stock
  • 100 g Parmesan, grated
  • salt and pepper
  • 2 tbsp olive oil
  • 1 tbsp herbs, Italian and possibly daisy blossoms

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A delicious casserole

Cook the asparagus (instructions here in the CK) and keep warm. Cook the potatoes in their skins for 25 minutes, then rinse and peel. Whisk the crème fraîche with the cream and vegetable stock until smooth, add the Parmesan cheese, pepper and salt. Place the asparagus in an ovenproof casserole dish. Cover with the cheese cream. Bake at 180°C for 20-25 minutes. After 15 minutes of baking, heat the oil in a pan, fry the potatoes until crispy, season with pepper, salt and the herbs and serve with the asparagus. Tip: Sprinkle the asparagus gratin with half-opened, nutty-spicy daisies just before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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