Asparagus gratin (brennan)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Baguette slices | ||
| Garlic cloves | ||
| Olive oil | ||
| Steamed asparagus spears | ||
| Salt | ||
| Pepper | ||
| Thyme | ||
| Bechamel sauce | ||
| Butter | ||
| Fine breadcrumbs | ||
| Grated parmesan cheese | ||
Directions
Line a gratin dish with a layer of toasted, garlic- rubbed baguette slices.
Drizzle with a little olive oil. Top with steamed asparagus spears seasoned with salt, pepper and thyme. Pour bechamel sauce over all and top with dots of butter, fine breadcrumbs and grated Parmesan cheese. Bake at 400 degrees for about 20 minutes, or until the top is golden and bubbly. Finish under a broiler if desired.
Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com and Busted by Hanneman
Recipe by: Georgeanne Brennan
Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 08, 1998