Gratinated asparagus

Ingredients for 4 servings:

• 1 kg white asparagus
• 500 g asparagus, green
• 250 g chanterelles
• 10 cocktail tomatoes
• 200 g cheese, grated
• 1 tsp vegetable broth
• 2 tsp salt
• 1 tbsp flour
• 50 ml cream or Cremefine
• 1 pinch of nutmeg
• 1 pinch(s) white pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Peel the asparagus and cut into bite-sized pieces. First, place the white asparagus in 750 ml of boiling salted water, then add the green asparagus after a few minutes, as it doesn’t need as much cooking time. Drain after about 10 to 12 minutes, reserving the asparagus water. Preheat the oven to 200°C (180°C fan-assisted oven). In the meantime, clean and quarter the mushrooms. Briefly fry them in a pan with a little fat. Halve the cocktail tomatoes. Lightly grease 4 small gratin/cafè dishes. Mix the butter, flour, and a little asparagus water into a roux, adding a little cream or crème fraîche. Season to taste with salt, white pepper, and a pinch of nutmeg. Place the asparagus and mushrooms in the casserole dish, spoon over the roux to taste, and add the halved tomatoes. Sprinkle with grated cheese and place in the preheated oven. Bake for 10 minutes until the cheese takes on a light brown color, if necessary turn on the grill for a few minutes.