Asparagus gratin

Ingredients, serves 4

  • 1kg of white or green asparagus
  • 4 thin slices of wholemeal bread
  • 50g of grated Comté cheese

For the sauce:

  • 2 tablespoons of olive oil
  • 2 level tablespoons of white spelt flour
  • 30cl of vegetable stock
  • 1 pinch of quatre-épices spice mix
  • Ground nutmeg (several turns’ worth)
  • Salt
  • Pepper


  • Preheat the oven, putting it on the “grill” setting.
  • Peel the thin skin off the white asparaguses if you decide to use these. Steam them for around 10 minutes or so.
  • Whilst the asparagus stalks are steaming prepare the sauce. In saucepan hot the olive oil over very low heat and then add the whole of the flour in one go.
  • Using a whisk mix the oil and flour, then pour the stock in. Whisk well until all the lumps are gone then let the sauce thicken over very low heat for 3-4 minutes.
  • In a large gratin casserole place the slices of bread, then add the asparagus stalks and lastly the sauce. Top with the grated cheese then place in the oven for around 5 minutes or however long it takes to grill.

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